Sauce-flavored Salt-baked Chicken

Name: Sauce-flavored Salt-baked Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chickens; 1 package Salt Baked Flour; 1 small piece ginger; 1 tbsp Soy sauce; 1/4 teaspoon pepper; 1 tbsp Huadiao Wine; 1 tablespoon Peanut oil; 1/2 teaspoon Sugar

by Duoyun 3602

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

After posting this sauce-flavored salt-baked chicken on the Internet a few days ago, I didn’t expect it to be liked by many netizens. I think the reason why it’s popular is that it looks delicious. It’s also super simple. Just marinate the chicken one day in advance. Above, the next day, just bake it in the pressure cooker for 10 minutes. Even a novice in the kitchen can easily make delicious.
In response to various questions raised by many netizens, I have summarized the following:
1. Question: Is there no need to add water when putting it in the pressure cooker? Answer: Yes, there is no need to add water. The pressure cooker evaporates less water. Sauce is enough. After cooking, there is still sauce in the pot that can be poured on the chopped chicken pieces.
2. Q: Is 10 minutes enough? Answer: Yes, the electric pressure cooker is adjusted for 10 minutes, and the time button starts to go after the air is up, that is, it has been pressed for 10 minutes.
3. Where can I buy salted chicken noodles? What if there is no? Answer: I am in Guangdong, where there are dry goods shops in supermarkets, vegetable markets, sauce shops, and rice noodle shops. If you can't buy it, you can add more salt or your favorite seasoning to pickle. If you like peppers, you can add some chili oil and chili powder.

Ingredients

1 Chickens
1 package Salt Baked Flour
1 small piece Ginger
1 tbsp Soy Sauce
1/4 teaspoon Pepper
1 tbsp Huadiao Wine
1 tablespoon Peanut Oil
1/2 teaspoon Sugar

Sauce-flavored Salt-baked Chicken

1. Remove the internal organs of the chicken and cut it from the abdomen

Sauce-flavored Salt-baked Chicken recipe

2. Remove the skin and excess fat from the chicken neck, remove the chicken feet, cut off the chicken head and chicken butt and discard it

3. Use appropriate amount of oil, sugar, dark soy sauce, light soy sauce, pepper and Huadiao wine to make a small half bowl of sauce, and diced ginger

4. First coat the salted chicken powder evenly on the inside and outside of the chicken

5. Add ginger and mix well

6. Coated with salt-baked chicken powder and ginger diced chicken, first cover with plastic wrap and put it in the refrigerator for half an hour

7. Pour the sauce into the top and bottom of the chicken and massage it with your hands for a while

8. Put the chicken together with the sauce into a fresh-keeping bag, roll it back and forth to make it evenly colored and delicious, put it in the refrigerator overnight, and turn it a few times in the middle.

9. Pour the marinated chicken with the sauce into an electric pressure cooker, and adjust the time to 10 minutes after turning on the power

10. Take out the cooked chicken and let it cool and cut into pieces

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Tips:
The chicken I bought is not very big. The live chicken is less than 3 kg. The electric pressure cooker is fully cooked in 10 minutes. After the chicken is cooked, there is still a little sauce in the pot, which can be poured on the chopped chicken. The salted chicken powder is already salty enough, so no need to add salt.