Salt Baked Chicken

Salt Baked Chicken

1. Wash the three yellow chickens to remove the butt meat, and chop off the bones of both feet with the back of a knife;

2. Pour in the salted noodles and ginger slices;

3. Wear disposable gloves to help them massage;

4. Use a fork to pierce some small holes into the flavor, put it in the refrigerator overnight;

5. Put the pickled green onion and ginger into the chicken belly, and stuff the chicken feet into it;

6. Spread a lot of ginger slices on the bottom of the rice cooker;

7. Put the marinated on top;

8. Press the clay pot rice button of the electric pressure cooker;

9. After the rice cooker is finished working, it can be opened directly and taken out and loaded into the plate.

Tips:

1. Choose three-yellow chicken or native chicken for this dish, not too big, just about 1 catty, otherwise the preparation time will be too long, then the taste of the chicken will be compromised;
2. Take an appropriate amount (according to the instructions) and evenly spread the salt-baked chicken powder on the whole body and belly of the chicken. Add sliced green onion and ginger together to marinate. Use a fork to pierce some small holes to help the chicken taste; it is best to put it in the refrigerator and marinate one on;
3 The inner surface of the rice cooker does not stick to the coating. Generally, it will not stick to the bottom, but it is best to put some ginger onion, juice, etc. on the bottom to help remove fishy and odor;
4. The function keys of the rice cooker I choose are generally available for cooking.