[cantonese Cuisine] Rice Cooker Version Shredded Salt-baked Chicken

Name: [cantonese Cuisine] Rice Cooker Version Shredded Salt-baked Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Chickens; 100g ginger; 15g Turmeric; 8g salt; 20ml Soy sauce

by dayuyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Dongjiang salt-baked chicken is a famous dish in Guangdong. Many of my friends have cooked it before, and the method is very professional and authentic.

Today I will introduce to you my super simple way to make salt-baked chicken at home: rice-cooker version of salt-baked chicken.

Why is salt-baked chicken delicious? The salt-baked chicken locks the aroma and umami of the chicken, so it is very delicious. Steaming, boiling, and stewing all have water vapor. The water vapor takes away the aroma and umami, and the aroma of the chicken is compromised. Of course, eating soup and meat is another matter.

I use the Fengzhonghuang brand Qingyuan Mochi. Qingyuan Mochi, commonly known as Qingyuan Chicken, is named after the hen's back feathers are dotted with numerous sesame-like spots. Qingyuan Mackerel is a small high-quality broiler chicken breed, this chicken is a free-range chicken, meaty and hard. The soup is also very fragrant.

The main ingredients of salt-baked chicken are sand ginger and salt. Sand ginger has a unique fragrance and incredibly fragrant, so when sand ginger is used, the other onion, ginger, and garlic are not needed. The sand ginger I mentioned is of course fresh, but the taste of sand ginger powder is much weaker, which is far from the difference.

The amount of salt is very important. If the size of the chicken is small or the marinating time is long, the amount of salt should be less. If the chicken is large or the marinating time is short, add more salt. I marinated it for 10 minutes today. The ideal marinating time is 1 hour to 2 hours.

For the color of the chicken, I added a small amount of yellow ginger, only the color, not the flavor.

Cantonese cuisine pays attention to the side dish. The side dish of this salt-baked chicken is made with a small piece of sand ginger diced and added with soy sauce. "

Ingredients

800g Chickens
100g Ginger
15g Turmeric
8g Salt
20ml Soy Sauce

[cantonese Cuisine] Rice Cooker Version Shredded Salt-baked Chicken

1. Material picture: chicken, sand ginger and turmeric.

[cantonese Cuisine] Rice Cooker Version Shredded Salt-baked Chicken recipe

2. Peel the sand ginger and rub it into a puree with a wiper.

3. The yellow ginger is rubbed into puree with a wipe board.

4. Mix salt and minced ginger well.

5. Spread salt and ginger evenly into the chicken.

6. Spread the salt and ginger evenly on the surface of the chicken and massage it with your hands to taste.

7. Put a steaming rack in the rice cooker.
Because it is heated without water, if there is no steaming rack to separate, the part of the chicken that touches the bottom of the pot will be burnt.

8. Put the chicken in the rice cooker.

9. Cover the pot and press the cooking button to heat up. After the switch is turned on, keep it warm for 10 minutes and continue to press the cooking button. The switch is opened, and the temperature is kept for 20 minutes.