Salt chicken

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Three yellow chickens wash off the ass and cut off the bones with a knife

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Pour salt powder and ginger chips

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(b) Put one-time gloves to help with his massage

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And put a little hole in the fork and put it in the freezer overnight;

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And put the pickled onions into the belly of the chicken, and its claws into it

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(a) Laying large quantities of ginger chips on the bottom of the rice pan

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(a) Placing it on top

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Press the pressure cooker's rice button

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When you're done with your cooking, you can open it and load it。

1. For this dish, choose a Sanhuang chicken or a free-range chicken; do not pick one that is too large, about 1 jin (500g) is just right, otherwise the cooking time will be too long and the texture of the chicken will suffer. 2. Take an appropriate amount (according to instructions) of salt-baked chicken powder and spread it evenly all over the chicken and inside the cavity; add scallion and ginger slices to marinate together. Pricking small holes with a fork can help the chicken absorb the flavor; it is best to marinate it in the refrigerator overnight. 3. The inner pot of the rice cooker has a non-stick coating, so it generally will not burn at the bottom, but it is best to place some ginger, scallions, or sauce at the bottom to help remove fishy smells and odors. 4. I used the "Claypot Rice" function key on the rice cooker, but generally, the standard rice cooking function key works as well.