Salt-baked Chicken with Turmeric, without A Drop of Water, Homemade Salt-baked Chicken Noodles, An Entry-level Dish from Kitchen Xiaobai

Name: Salt-baked Chicken with Turmeric, without A Drop of Water, Homemade Salt-baked Chicken Noodles, An Entry-level Dish from Kitchen Xiaobai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1, about three catties Three Yellow Chicken; 1 tablespoon salt; 1/4 teaspoon Turmeric; 1/4 teaspoon Five spice powder; 1/4 teaspoon (optional) pepper powder; 20g Spring onion festival; 10g Sliced ginger; 1 tablespoon sesame oil; Some Cooking Wine

by Lynn SanDiego

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It has been almost a year since the epidemic broke out. The family ordered three meals a day to eat at home. I really miss the days when I don’t like to cook. Today, there is a three-yellow little hen in the refrigerator, so let’s have the easiest and simplest salt-baked chicken! The homemade salt-baked chicken powder uses turmeric, which is commonly found in Indian cuisine, to color it, and the peculiar spicy aroma of turmeric powder also enhances the flavor. The cooked salt-baked chicken is golden in color, salty and delicious. The kitchen Xiaobai has no skill in cutting chicken knives, and the chicken is served on the table as if it is torn up by hand!

Ingredients

1, about three catties Three Yellow Chicken
1 tablespoon Salt
1/4 teaspoon Turmeric
1/4 teaspoon Five Spice Powder
1/4 teaspoon (optional) Pepper Powder
20g Spring Onion Festival
10g Sliced Ginger
1 tablespoon Sesame Oil
Some Cooking Wine

Salt-baked Chicken with Turmeric, without A Drop of Water, Homemade Salt-baked Chicken Noodles, An Entry-level Dish from Kitchen Xiaobai

1. Homemade salted chicken powder: sea salt, pepper powder, turmeric powder and five-spice powder in a small bowl and mix well.

Salt-baked Chicken with Turmeric, without A Drop of Water, Homemade Salt-baked Chicken Noodles, An Entry-level Dish from Kitchen Xiaobai recipe

2. Three yellow chickens go to the head and tail. Because I don't like too much oil, I also removed the chicken skin that had a lot of oil. Wash the chicken, dry it with kitchen paper, spread a layer of cooking wine evenly on the inside and outside, and let it dry for 20 minutes.

3. Spread the salt-baked chicken powder prepared in step 1 on the chicken. Pay attention to the inside and outside. Spread the thick parts of the chicken legs and chicken breast twice and massage it with your hands. Marinate the spread chicken for more than three hours to taste.

4. Put green onions, ginger and sesame oil in the rice cooker.

5. Put the marinated whole chicken into the rice cooker, cover the pot, and press the button to select the white rice stall.

6. After the whole procedure is over, turn the chicken body over, and then repeatedly press the white rice stall. After the procedure, the golden salt-baked chicken can be cooked.

Tips:
1) Pepper powder can help remove fishy, you don't need it if you don't like it.
2) There is no need to add water to the rice cooker.
3) Don't pour the remaining chicken juice in the rice cooker, it can be used to dip the salt-baked chicken. The noodles in chicken sauce are also delicious.