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ISO Hakka Salt-baked chicken

Pia | Feb 16, 200502:16 AM

Long, long ago a restaurant in Mountain View, Mui Kiang, and the original Ton Kiang in San Francisco served some interesting Hakka dishes, of which salt-baked chicken (it looked poached, though) was the most memorable. It was served with a sauce made with sesame seed paste and pepper-salt.

Does anyone know of a restaurant in the Bay Area that serves a good version?

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