Salt-baked chicken is a famous Hakka dish and one of the signature dishes of local Hakka in Guangdong, popular in Shenzhen, Meizhou, Huizhou, Heyuan and other places in Guangdong, and has become a classic dish that is famous at home and abroad.

Salt-baked chicken is a very tasty Hakka dish, not only the skin is salty and tight and juicy inside soft and tender, eat in the mouth aftertaste, in the free time at home to study how to make salt-baked chicken, the production process is very simple, but the taste is no less than the taste of the big store.

In addition to pepper, the other ingredients are washed, dry water control, too late to dry with kitchen paper. Chicken retains the shape of half, Beijing onion cut into pieces.

Peppercorns with a frying pan on low heat, without oil, about two minutes, the flavor can be.

With a plate to put a good chicken, all pepper and salt sprinkled on the chicken body, before and after all with pepper salt wipe again, let it rest for five minutes to taste.

home commonly used frying pan, put the Beijing onion in the middle of the frying pan, dripping cooking oil (role is to prevent scorching) put the chicken on top of the Beijing onion, chicken skin side up, medium-low heat, ten minutes after the turn and then baked for two minutes, turn off the fire and simmer for a minute, out of the pot.

Salty flavor through the skin into the meat, full of flavor! And it's baked in salt, so all the fresh flavors of the chicken are firmly blocked into the meat, and the chicken has a very strong fresh flavor ~ and the skin and meat are very tender.