Chinese Hakka Salt-Baked Chicken

Discover the centuries-old Hakka cooking culture. Known for savory, aromatic and fatty flavors, it relies on steaming, slow cooking, and braising to highlight ingredients. Start by learning salt baking, where a whole chicken is brushed with Chinese wine and spices, wrapped in parchment, then buried in salt. Create silky stuffed tofu--delicate soy pillows filled with gingered pork and shrimp, steamed, then bathed in fragrant sesame-soy sauce. And finish with stir-fried spinach tossed with garlic and chili flakes. Chef Robert Fong shares techniques passed down through generations of Chinese home cooks. Demonstration.

All cooking classes provide tastings of dishes prepared in class.