Salt-roasted chicken is a well-known Hakka dish. It has soft skin and tender meat, strong aroma and delicious, and has a warming function. It was first established in the Dongjiang area of Guangdong. There are three methods of salt-roasted chicken, namely salt baking, water baking and air baking. Different recipes have different characteristics, but they still maintain the basic flavor of salt-roasted chicken, just to make diners with different flavors more suitable.
The one I made today is a simple rice cooker version, which is relatively common and suitable for office workers. Although it is a simple version, it also has a strong bone aroma and smooth and delicious meat.
salted chicken
By VitaWisozk
Recipe Recommendations
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Steps for salted chicken
1
Wash the chicken, chop off the head, neck, chicken feet and butt, and dry it with water.
2
Spread the chicken inside and outside with half a pack of salt-roasted chicken powder, place it in a fresh-keeping bag and marinate for more than 2 hours (I marinated it for 1 night).
3
Wash the shallots, cut them in half, peel the ginger and slice them, and spread half of the shallots and ginger on the bottom of the rice cooker.
4
Stuff the other half of the ginger and shallot into the chicken stomach.
5
Put the chicken in an electric rice cooker covered with ginger and onions.
6
Press the rice button.
7
After the rice button jumps, simmer for 5 minutes, then turn the chicken over and press the button.
8
After jumping the button, simmer for 5 minutes, use chopsticks to stick it into the chicken thigh. If there is no blood, it will be cooked. If you haven't done it yet, press the button again. (I pressed the button three times.)
9
Remove and let cool.
10
Pour the baked chicken juice into a bowl, add the other half of the salt-roasted chicken powder and mix well, pour it on the chicken nuggets or dip it when eating.
11
Let cool and cut it into pieces and eat it.