Salt-baked chicken is a long-standing Hakka delicacy that is deeply loved by people. It is rich in flavor, has soft skin and tender meat, and has a good warming effect.

There is a legend about salt-baked chicken in Guangdong. There was a Hakka woman whose little son was frail and sick since he was a child. Later, an expert instructed him to marinate the chicken with salt, wrap it with sandpaper and put it in the hot salt.

After the child ate it, his body became stronger and his health recovered. Later, he took part in the imperial examination and won the first prize in one fell swoop.

Later, this dish became a household name and became a specialty dish cooked by Hakka women.

There are three ways to make salt-baked chicken, namely salt baking, water baking and air baking.

As the name suggests, it is made by salt baking, boiling or steaming. Today I will share with you an improved version of the gas baking method. It does not require a steamer, just a rice cooker!

The salt-baked chicken produced in this way can not only maintain the strong aroma of traditional salt-baked chicken bones, but also make the chicken more tender and delicious. It is more delicious than the one made in the oven. Come and learn together.

First, let’s prepare the ingredients needed to make salt-baked chicken. The main ingredients are a whole chicken and salt. The ingredients only need cooking wine, ginger, and chives. You don’t need too many ingredients, otherwise the fragrance of the chicken itself will be covered up and lost.

It has the strong bone flavor of salt-baked chicken.

Cut the ginger into shreds, add two tablespoons of cooking wine, then tie the chives into scallion segments, squeeze the ginger shreds hard to make scallion-ginger juice and set aside.

The most suitable type for making salt-baked chicken is Sanhuang Chicken, because its meat is tender and delicious. Because of its "yellow feathers, yellow claws, and yellow pecks", it was named Sanhuang Chicken by Zhu Yuanzhang. Since then, Sanhuang Chicken has become one of the must-have foods in the palace.

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After cleaning the three-yellow chicken, sprinkle an appropriate amount of salt on the surface. Do not sprinkle too much salt just because you think it is a salt-baked chicken. A whole chicken requires about 10g of salt. Spread evenly inside and outside.

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Pour on the onion and ginger juice prepared in advance, spread it evenly with your hands, and give the chicken a comfortable massage. When the chicken is comfortable, the salt-baked chicken will taste better and be more delicious.

Then spread the onion and ginger juice evenly on the whole chicken and put it in the refrigerator to marinate for more than 6 hours.

The traditional air-baking method is used to make salt-baked chicken. The whole chicken is steamed in a steamer over water. The resulting salt-baked chicken is fragrant and smooth, but the biggest drawback is that the meat is not refreshing enough and the taste is a bit too rotten.

Today we are going to use an improved version of the gas baking method, switching to a rice cooker to braise salt-baked chicken, which solves the problem of unpleasant meat texture.

Cover the bottom of the rice cooker with ginger slices to avoid sticking to the pot. Add the marinated whole chicken and cook for 30 minutes.

After simmering for 15 minutes, open the lid and turn the chicken over. If the ginger slices are cut a little thin, they may be slightly burnt at this time. You can add an appropriate amount of ginger slices. However, in general, because the chicken is simmering

When it is cooked, water and oil will come out, so the ginger will not be completely burnt.

Flip and continue simmering for 15 minutes.

When the time is up, open the lid of the pot and a rich aroma will hit your nostrils. This salt-baked chicken is ready.

The salt-baked chicken produced in this way restores the original taste of chicken, with an attractive aroma and golden color.

If you use a rice cooker without a timer function, you can cook one side at a time, turn it over after 15 minutes and press the cooking button again.

You can try it when you have time, it tastes really great.

Salt-baked chicken is a special traditional Hakka dish and one of the signature dishes of local Hakkas in Guangdong.

Its skin is soft, tender, fragrant and delicious, and it has warming and tonic properties, so it is deeply loved by people.

Salt-baked chicken can also be made at home. As long as the ingredients are ready, the salt-baked chicken will be salty and delicious, with fresh and tender meat. It is very delicious!

The method is very simple, all you need is a non-stick rice cooker.

I will share with you how to do it below.

Preparation materials: 1 chicken (about 1000 grams), 25 grams of salt-baked chicken powder, ginger and green onions (appropriate amount) Sprinkle a little salt on the surface of the chicken and spread it evenly.

Sprinkle 25 grams of salt-baked chicken powder and spread evenly.

(I bought Cantonese Chef Salt Baked Chicken Noodles, but you can also buy Haitian Salt Baked Chicken Noodles!) Cover with plastic wrap and refrigerate for 3 hours.

After 3 hours, apply a layer of oyster sauce on the surface of the chicken. The salt-baked chicken will taste more delicious!

Put 1 tablespoon of oil in the electric pressure cooker.

Place ginger slices and green onion slices on the bottom of the pot.

Add the chicken and pour in the remaining marinade.

Close the lid, press the cook button and cook for 30 minutes.