Rice cooker paper-wrapped salt-baked chicken #金龙鱼grandmaxiang small mustard oil I want to serve spri
Bare chicken 1 (about 2.5 pounds) | Salt-baked chicken powder 30g |
Rice wine 15ml | Arowana Grandma Township Small Mustard Seed Oil A little |
Sesame oil A little | Ginger 20g |
Onions 15g | Coarse salt 3 pounds |
Step 1
Cut the ginger into slices, and cut the green onions into sections.Step 2
Wash the chicken, trim off the tips and bend the chicken feet and stuff them into the belly of the chicken. Lift the whole chicken up and drain the water.Step 3
Pour rice wineStep 4
Add salt-baked chicken powder, spread evenly on the inside and outside of the whole chicken, and marinate for 2 hoursStep 5
Stuff ginger and green onions into chicken bellyStep 6
Wrap it in a piece of salt-baked gauze paperStep 7
Open Arowana Grandma Township Small Mustard Seed OilStep 8
Take another piece of salt baking gauze paper and apply rapeseed oil and sesame oil on itStep 9
Wrap the oiled salt-baked gauze paper on the salt-baked chicken bun and wrap it tightlyStep 10
Cover the inner pot of the rice cooker with tin foil and set asideStep 11
Add a little rapeseed oil to the wok and heat it upStep 12
Pour in coarse salt, stir well and heatStep 13
Add half the kosher salt to the rice cookerStep 14
Put in chicken bunsStep 15
Pour in the remaining coarse salt, spread it evenly and compact it, start the cooking function and turn off the heat.Step 16
Turn the chicken buns over to the other side, spread with coarse salt and press firmly, start the cooking function again until the heat is turned off, and simmer for 20 minutes.Step 17
After removing the gauze paper and letting it cool, dismantle the chicken bones, tear the chicken into pieces, and eat it with ginger, soy sauce and coriander. The outside is golden and the inside is white and salty. This is rice cooker paper-wrapped salt-baked chicken. Rice cooker paper-wrapped salt-baked chicken #金龙鱼Grandma Township small mustard oil I want to serve spring bowl # cooking skills1. If you don’t have salt baking paper, you can use kitchen paper instead.
2. When baking chicken, you can add eggs at the same time and bake them together into salt-baked eggs.
3. How to eat paper-wrapped salt-baked chicken: Peel off the skin of the chicken first, tear the chicken into pieces, break up the chicken bones, add a little salt-baked chicken powder and sesame oil into the sauce, and mix thoroughly. Then put it on the plate (the bones are at the bottom, the meat is in the middle, and the skin is on top), put it in the shape of a chicken, put coriander on both sides of the chicken, and serve with Shajiang soy sauce.
4. Shajiang soy sauce sauce (calculated based on 1 dish): Use 3g ground ginger, 2g chicken powder, 2g salt, 10ml light soy sauce, 2g sesame oil, mix well, boil a little peanut oil in a pot, pour into the Shajiang sauce while it is hot Mix well to make a delicious soy sauce.
5. The average household rice cooker has a capacity of 4-5 liters, which can hold 3 kilograms of coarse salt and about 2.5 kilograms of chicken. It is too big to fit. The numbers are for your reference.
6. Each rice cooker has different functions. Please set the cooking time according to the actual situation to avoid undercooking the chicken. (To determine whether the chicken is cooked, you can insert chopsticks into the chicken leg to see if it is raw or cooked. The absence of blood means it is cooked).
7. Ingredients: 4 people.