1. Wash chicken, green onion, ginger and coriander, cut green onion into sections, and slice ginger
2. Mix salt-baked chicken powder with sesame oil to make a paste, save one-fifth for dipping, rub the rest on the inside and outside of the chicken body, massage it and put it in the refrigerator to marinate overnight
3. Spread some oil on the inner wall of the electric pressure cooker, and put a layer of ginger slices and green onions
4. Put the chicken on the green onions and ginger, and pour the cooking wine
5. Turn to the "cooking" button, and simmer for 20 minutes after the time is over. If you are not sure, use chopsticks to poke the thickest part of the meat. If the chopsticks do not bring bleeding, it means that the chicken is cooked.
6. After the chicken is cooled, it is cut into pieces, formed into pieces, and served on a plate. Pour the baked chicken juice into the wok, add the remaining salt-baked chicken powder, mix well, boil, pour it on the chicken nuggets or dip it while eating
7. Sprinkle with green onions and coriander to garnish
Tips:1. The chicken must be marinated in advance to be delicious.
2. Salt-baked chicken noodles already contain salt, so there is no need to add salt.
