To cook salted chicken in rice cooker, first choose the best Sanhuang chicken, rinse it carefully, then drain the water, cut the onion into sections and slice the ginger for later use;
Absorb the moisture on the surface of the chicken with kitchen paper as much as possible, then spread the salted chicken powder inside and outside, and stuff the ginger slices and onions into the chicken belly. You can put two star anises in it, and marinate for at least 1 hour, and the longer it is, the more delicious it will be.
Spread a layer of ginger slices and onion segments on the bottom of the rice cooker, then put the pickled Sanhuang chicken in, then cover it and press the "cook" button;
In about 10 minute, the rice cooker will jump to "heat preservation". Don't worry about opening it. Stew it for about 5 minutes. Open the lid and turn over the chicken inside. Continue to cover the lid and press the "cook" button. After jumping to "heat preservation" again, the chicken will be almost cooked. Just insert chopsticks into the thickest part of the chicken without bloodshot.
Finally, take out the salted chicken and let it cool. You can tear it by hand or chop it. Sprinkle some chopped green onion and coriander and you can eat it.
The bottom of the rice cooker must be paved with onion and ginger slices, otherwise it will be burnt and the chicken skin will be burnt and stuck to the bottom of the pot;
After the rice cooker is switched from "cooking" to "heat preservation", don't start it in a hurry, because our practice is baking, so there is no extra water, and it depends on the moisture of the ingredients themselves. If the water is turned on in a hurry, it will lose too much.
In addition, this salted chicken powder is available in many supermarkets, and it is all prepared, which can save a lot of trouble. Otherwise, it is good to prepare a lot of crude salt, and it is not easy to buy some places like Shajiang powder.
The method of salted chicken: turkey leg 1 only, 30 grams of onion, 25 grams of ginger, 2 grains of star anise, 0/4 teaspoon of pepper powder 1 4 teaspoon of ginger powder 1 4 teaspoon, salt1teaspoon, and chicken essence powder1.
1. After washing the earth chicken leg, cut with a knife about 1 cm deep on both sides of the bone on the inside of the chicken leg for later use, so as to pickle and taste.
2. Chop the onion, ginger and star anise and put them into a container, then add all seasonings, pepper powder and galangal powder.
3. After grasping the smell of onion and ginger by hand, add the earth chicken leg made by method 1, rub it with the spice water made by method 2 until the chicken leg is tasty, and then pickle it for about 20 minutes.
4. Put the drumsticks of the method 3 together with the marinade in a steamer, steam for about 20 minutes until cooked, take out the drumsticks, filter to remove the onion, ginger and spice residue, and leave clean marinade as the pouring juice.
5. Cut the drumsticks of Step 4 and then pour the juice.