It's only made of chicken, sea salt and a little water. It's delicious! The simpler, the more authentic, the purer and the more delicious!

If you want to cook, please follow my ingredients and steps. If you use ordinary salt and marinate it for hours or even overnight, don't print pictures and spit in my room. That's your way. You can publish another cookbook.

The key point, say it again: 1, sea salt, please use sea salt! 2. Sprinkle the salt evenly on the chicken and massage inside and outside. Don't marinate it, let alone marinate it all night! 3. It is difficult to adjust the amount of salt according to personal taste. My taste is not necessarily your taste ~

Materials?

Half or the whole old chicken.

Sea salt is prepared according to 500g chicken 9 ~ 12g sea salt.

The practice of rice cooker version of salted chicken?

After the whole chicken or half chicken is fully drained of blood, the dandruff is wiped off, washed and drained, and the surface moisture is dried with kitchen paper towels; (Middle-aged cock is recommended)

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Weigh sea salt according to the ratio of 500g chicken to 9 ~ 12 g sea salt (if there is no sea salt, ordinary salt will do);

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Rub the salt on the surface, inside and side of the chicken (don't ignore the gap between chicken wings and chicken legs) and massage fully until the salt is clean;

Wash and dry the rice cooker, put the salted chicken into the rice cooker, cover it, press the cooking button, and dry it for the first time until the button jumps (please note that the water cooked by the chicken itself will evaporate);

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Add half a bowl of water to the pot, cover the pot and continue to bake until the water is dry. You can easily penetrate the oil with chopsticks. If it is not soft enough, add a small amount of water until the oil is dry again;

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Shred the roast chicken and mix well with the oil in the rice cooker before eating.

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