Once upon a time, grand master Lam exclaimed when tasting this experimental dish:"This, is the way chicken should be cooked." First invented by the Hakka from China in the salt mills, the salt baked chicken from Lam's are perfected, using Korean imported giant claypots for baking their chicken in rock salt; just as unique as a sous-vide technique in western cooking. The result is a succulent and juicy chicken thigh, exploding the flavours from its own skin/oil and salt.