The dish of salt-baked chicken sounds very powerful, but it is easier to prepare than stir-fry. After baking, place the chicken on the plate. The chicken with its butt sticking out looks really cute and attractive. Prepare the ingredients.

A bare chicken is about 1100 grams, 40 grams of salt-baked powder, 1 piece of ginger, 7 or 8 chives, 1 tsp of cooking oil, a few peppercorns. Detailed instructions: 1. Buy a Qingyuan chicken (you can also use other

Chicken, such as three-yellow chicken, if it is relatively tender), clean it and drain the water. It is best to use oil-absorbing paper to absorb the excess water.

Please note that I cut open the belly of the chicken.

2. Prepare salt baking powder.

The chicken I bought this time weighed about 1,100 grams after removing the internal organs, and used 40 grams of flour.

However, each brand of salt-baked powder has different saltiness, marinating time, and personal tastes.

If you don’t have salt baking powder, you can use curry powder, refined salt, and five-spice powder in a 1:1 ratio.

Apply salt baking powder inside and outside the chicken body. After applying it, give the chicken a massage to allow the flavor to be fully absorbed. There will be no dead ends at 360 degrees. Disposable gloves can be used here.

Then wrap in plastic wrap and marinate at room temperature for two hours.

3. Place ginger slices on the bottom of the rice cooker, two handfuls of scallions, sprinkle a few peppercorns, and scoop out a small spoonful of cooking oil.

You really only need a small spoonful of oil, or you don’t even need to add it, because there will still be chicken oil dripping when baking, so you don’t have to worry about the rice cooker burning.

4. Put the marinated chicken face up, cover the pot, and start the normal cooking process (about 35 minutes).

Why do we have to put it face up first?

Because the front side is facing up, there is just enough space left in the chicken body to allow the flavor of the seasonings at the bottom of the pot to fully spread upward, and the released chicken oil and water can drip out just right.

During this period, the salt-baked smell mixed with ginger, onion, and pepper floated along the steam outlet of the rice cooker. I didn’t even want to leave the kitchen.

When the time is up, uncover the pot.

Wow, the yellow color is so beautiful!

5. At this time, don’t be impatient. Turn it over so that the back of the chicken is in contact with the various chicken oils and mixed seasonings in the pot. Then press the cooking button and continue baking for about 8 minutes.