1. Wipe the chicken body and inner cavity with ginger.
2. Add a little salt to the salted chicken powder and mix well.
3. Spread salt-baked chicken powder evenly on the body and inner cavity of the chicken.
4. Stuff the chicken with sliced ginger and green onion knots.
5. Marinate for more than 1 hour.
6. Oil the inner pot of the rice cooker.
7. Spread ginger slices and green onion knots.
8. Brush the whole chicken with oil and put it in the inner pot of the rice cooker.
9. Press the cooking button to heat until the chicken is cooked through, then press again to keep warm.
10. Remove the bones from the pan, tear them into a suitable size, or eat directly.
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