Waiting for You to Love The Taste-salt-baked Chicken (rice Cooker Version)
1.
Wash a chicken leg and set aside
2.
Take a toothpick to poke countless small holes on the chicken body to make it easy to taste, sprinkle a little salt, put ginger and green onions to marinate for ten minutes
3.
Turn it over and poke countless small holes and sprinkle a little salt, put ginger and green onions and marinate for ten minutes, and then massage both sides of the chicken so that the salt can enter the flavor (this is the key, only to do so. The chicken tastes delicious only when it gets inside, otherwise, the skin is salty and the meat has no taste.) It needs to be marinated for another 30-45 minutes.
4.
Spread a layer of salt on the bottom of the rice cooker.
5.
Then put the marinated chicken legs in (in fact, if you have tin foil at home, the effect of wrapping the chicken will be better, otherwise the skin will be very salty, but there is no tin foil here, so only put it)
6.
Then sprinkle a layer of salt on the chicken
7.
Okay, here's the point. Press down the cooking button of the rice cooker and wait for it to jump naturally for ten minutes before pressing it down. You have to press it three times in total, so that the chicken will be almost cooked. Don’t remove the power after the last time, let it simmer for a while. Depending on the size and power of each rice cooker, the time is different. You can open the lid to have a look. If you are not cooked, you can press it more.
8.
After it's cooked, take out the salt on the top and bottom to see what the finished product looks like, is it okay? If you wrap it with tin foil, this step will be easier, if not. Still have to wash off the salt on it with water. Otherwise, it's salty to death