The taste waiting for you to love----Salt Baked Chicken (Rice Cooker Version)

Overview

Looking at this picture of the finished product, I feel obsessive-compulsive and want to take off the slice of green on top. I was sitting in the cinema waiting for "101 Proposals" to start and I was scrolling through Weibo on my phone in boredom. As I was scrolling, I saw the dish of salt-baked chicken. Yes, I am a person who particularly likes chicken. I have tried salt-baked chicken and it tasted really good. I have always said that I would do it before, but it never happened. Thinking about the fact that I have a chicken leg and chicken wing in the refrigerator at home, I might as well give it a try. There weren't many lovers on the Valentine's Day road. I didn't know what they were doing. There weren't even any flower sellers. I also said that I wanted to feel the atmosphere of Valentine's Day. Maybe it was because of the construction of the Second Ring Road. Besides the elevated road, I said, why was there no one there? Third Sister rolled her eyes at me and said: Who is still doing construction during the holidays?! Well, I was stupid! This is a very simple but time-consuming dish to prepare. In fact, most beautiful and delicious dishes require a lot of effort. What is needed is your love and patience. Put your full heart into the dish, then the dish will have a particularly good taste. Those who are attentive will definitely taste the taste. I like to see other people’s happy smiles from the corners of their mouths after eating what I cook. Authentic salt-baked chicken requires a clay pot and coarse sea salt, but since we don’t have these two things at home, we’ll just use a rice cooker and fine salt. Of course, the taste will be a bit off, but it’s okay. If you have the chance, you should try the authentic method.

Tags

• hot dishes
• cantonese cuisine
• pregnant women
• old man
• hakka cuisine
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• chicken legs
• ginger
• minced green onion
• salt

Ingredients

Steps

1. 1 Wash and set aside a chicken leg

   

2. 2 Use a toothpick to poke countless small holes in the chicken to facilitate the flavoring. Sprinkle with a little salt, add ginger and green onions and marinate for ten minutes

   

3. 3 Turn it over and poke countless small holes and sprinkle a little salt, add ginger and green onions and marinate for ten minutes. Then massage both sides of the chicken so that the salt can penetrate into the flavor (this is the key, only when the flavor of the chicken can penetrate into the inside will it be delicious, otherwise the skin will be salty and the meat will have no flavor). You need to marinate for another 30-45 minutes.

   

4. 4 Spread a layer of salt on the bottom of the rice cooker, more is okay

   

5. 5 Then put the marinated chicken legs in (in fact, if you have tinfoil at home, it will be better to wrap the chicken, otherwise the skin will be very salty, but there is no tinfoil here, so we have to make do)

   

6. 6 Then sprinkle a layer of salt on top of the chicken

   

7. 7 Okay, here comes the key point, press the rice cooker's cooking button, wait for it to jump up naturally for ten minutes, and then press it again. You need to press it three times in total so that the chicken will be almost cooked. Don't turn off the power after the last time and let it simmer for a while. The time depends on the size and power of each rice cooker. You can open the lid and take a look. If it is not cooked yet, you can press it a little longer.

   

8. 8 After it's cooked, take it out and remove the salt from the top and bottom. See what the finished product looks like. Is it okay? If you use tin foil, this step will be easier, if not. Still need to rinse off the salt with water. Otherwise you will die of salt