The ancient recipe used by the cooks at Hsin Tao Fang in preparing this dish requires several hours more preparation time than those used by other restaurants, but the end result is definitely worth the time spent.
目前一般客家菜館的鹽焗雞多用鹽、酒、八角等浸泡雞身半日，然後蒸熟，烹調時間只要十餘分鐘。