1. One yellow chicken, wash it.
2. Chop off the head and tail chicken melon. (Approximately 900 grams after cleaning)
3. 1 packet (28g) of salt-baked chicken powder.
4. Spread 2/3 of the salt-baked chicken powder on the inside and outside of the chicken, massage it slightly, and marinate in the refrigerator overnight. Save 1/3 for dipping sauce.
5. Put the chicken on a microwaveable dish.
6. Put it in the microwave oven on high heat for 7 minutes.
7. Turn it over and high heat for another 7 minutes.
8. The chopsticks can be easily inserted in the thigh housing, and they will be cooked without blood when they are pulled out. (The time should be adjusted according to the size of the chicken and the power of the microwave oven. Mine is 1200 watts, and the high fire is only 14 minutes.)
9. Put the remaining 1/3 of the salt-baked chicken powder in a bowl, add the juice and oil from the chicken bites while it is hot, and mix well.
10. Let it cool and you can chop it.
11. The meat is tender and juicy.
12. Finally, add shredded green onions and sprinkle with cooked sesame seeds for garnish. (The knife is not good, and you can't cut chickens. Every time you peel off the skin and bones, just watch it.)
