Chinese Food
Baked chicken with rice and salt
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The salt baked chicken is fresh and made. The color is yellowish. The skin is smooth and the meat is smooth. It tastes very good and feels good when torn. Because the whole process without a drop of water. The delicious chicken are firmly locked in the inside. Take a sip. The fragrant chicken juice is accompanied by the salty flavor of the marinade. It's melted in the mouth immediately. It's very enjoyable. Although it is not as dense as wrapping paper and covering salt, the sealed environment without a drop of water can fully bake the chicken through and out the fragrance. Of course. The most important point. It must be simple and easy. Let's take a look~
Cooking ingredients
Cooking Steps
Step1:Wash the outside and inside of the chicken. Drain the water. Slice the ginger. Knot the green onion in half and cut it in half.
Step2:Coat the chicken body with white wine, salt and salt baked chicken powder respectively. Put the green onion knot and ginger into the chicken belly. Marinate for one hour.
Step3:Brush a little oil on the chicken. Brush oil on the inside of the rice cooker. Spread ginger and scallion. Put the chicken in the rice cooker. Cover and press the cooking key. Bake for 3040 minutes. *The chicken itself has water. No extra wate
Step4:Open the lid and check. If the water is dried, the chicken skin is oily, and chopsticks can easily penetrate the chicken leg meat, the pot can come out.
Step5:When finished, take it out and cool it. Tear it to a proper size. Garnish two pieces of coriander. Bake chicken with rice cooker and salt.
Step6:Done. Learn how to make salt baked chicken in this electric rice cooker. Maybe even the next roommate will be greedy?
Cooking tips:1. No Sanhuang chicken can be replaced by ordinary chicken. 2. Turn the chicken over during the baking process. The taste and color will be even. There are skills in making delicious dishes.
