1. Wash chicken, green onions, ginger, and coriander, cut green onions into sections, and slice ginger.
2. Mix salt-baked chicken powder with sesame oil into a paste, save 1/5 for dipping, spread 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 place a layer of sliced ginger and green onion.
4. Put the chicken on the green onions and ginger, and pour the cooking wine.
5. Switch 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.
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.
