Prepared ingredients
Light chicken a about 1100 grams, 40 grams of salt baking powder, 1 piece of ginger, scallions 7, 8 strips, cooking oil, a small spoon, peppercorns a few grains
Detailed approach
Before you can do this, please contact us.
1, buy a Qingyuan chicken (you can also use other chickens, such as the three yellow chicken, the condition is to be relatively tender some of the), packaged and cleaned up after filtering dry water, it is best to then absorb the excess water with blotting paper to absorb a little. Please note that I cut open the abdominal cavity of the chicken.
2, prepare salt baking powder. The chicken I bought this time was about 1100 grams net weight after gutting the bare chicken, and I used 40 grams of powder. However, each brand of salt baking powder salinity is different, marinating time is different, personal taste, there are deviations.
If you don't have salt baking powder, you can use curry powder, refined salt and five-spice powder in a 1:1 ratio.
The chicken body inside and outside the coating of salt baking powder, coated, and then give the chicken a massage, so that the flavor is fully absorbed, 360-degree dead angle, here you can have disposable gloves. Then wrapped on the plastic wrap, marinate at room temperature for two hours.
3, the bottom of the rice cooker spread ginger, two handfuls of onion knots, sprinkle a few peppercorns, scoop a small spoon of cooking oil.
The oil really only needs a small spoon, and you can even leave it out, because there will still be chicken oil dripping down when baking, so you don't have to worry about the rice cooker burning.
4. Put the marinated chicken in face up, cover the pot and start the normal cooking program (about 35 minutes).
Why do we start with the front side up? Because front-side up, the chicken leaves just enough room for the flavors of the pan seasonings to fully make their way upwards, while the released chicken oil and moisture drips off at just the right amount. In the meantime, the salt-baked flavor mixed with ginger, scallion and peppercorns wafted along the rice cooker's vent in bursts, and I didn't even want to leave the kitchen.
When the time was up, I lifted the lid. Wow, it's so beautifully yellow!
5. At this time, don't be in a hurry, turn it over so that the back of the chicken touches the various chicken oils and seasoning mixes in the pot, then press the cook button and continue baking for about 8 minutes.