1. The chicken is clean, according to my family's habit, the chicken feet, chicken heads and chicken necks are removed-because these parts are basically not eaten, and my seasoning is wasted.
2. Spread the salted chicken powder evenly. Don’t ask me why I didn’t blanch it, as long as I clean it carefully, it doesn’t matter if I don’t blanch it.
3. Wrap it in a fresh-keeping bag and put it in the refrigerator compartment for 24 hours.
4. The marinated chicken just taken out should wake up at room temperature for 10 minutes.
5. Brush a layer of cooking oil inside the rice cooker.
6. Put three more slices of ginger.
7. Put the chicken skin down and press the "Start" button. After the display is complete, press it again until the chicken is cooked through. I use an electric pressure cooker, just press the "cooking" button and it's OK! Super easy.
8. The chicken is well cooked, pick it up and let it dry for a while, garnish it and serve it! Ordinary rice cookers need to repeatedly press the key several times to be cooked.
