Hand-shredded salt-baked chicken

Overview

Hand-shredded salt-baked chicken is one of our family’s favorite dishes. You only need to buy a fresh chicken and you don’t need a lot of seasoning to make delicious salt-baked chicken. In fact, it is very convenient to use a rice cooker to make salt-baked chicken, so that the chicken juice will not be lost; after cooking, there will be a lot of 'chicken juice' left in the rice cooker, which is called 'original' chicken juice. The aroma of chicken is also very strong. When buying chicken, it is best to choose black-legged chicken; I personally think the gravy of this kind of chicken will be more fragrant and firm. It is not recommended to use "three-yellow chicken" to make salt-baked chicken, because the meat of three-yellow chicken is relatively soft and the chicken may fall apart if you try to pick it out after cooking; and you must flip the other side after cooking for 30 minutes. If you use three-yellow chicken, it will be difficult to flip. It is estimated that the chicken will not be complete before it is cooked and picked out. This chicken is cooked until the skin is very fragrant and must be slightly charred, so there is no need to put a drop of water in the pot. The chicken oil and the chicken juice flowing out of the chicken after heating are used to make the chicken fragrant and fragrant in the rice cooker. Therefore, there is no need to remove the excess fat when processing the chicken, just keep it because this chicken does not have much fat. Adding angelica, red dates and ginger to the belly of the chicken can make the chicken more fragrant; because this is how it is done in my hometown, if you add less angelica, it will not taste like the previous ones. Friends who don’t like to add angelica can also leave it out.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• cantonese cuisine
• old man
• dinner with friends
• summer recipes
• dinner
• angelica sinensis
• chicken
• ginger
• red dates
• green onions
• salt
• white pepper

Ingredients

Steps

1. 1 After buying the chicken, wash it and remove the head, neck and feet.

   

2. 2 Wash the ginger and cut it into 7 slices, remove the core and cut the red dates in half.

   

3. 3 Mix pepper with salt.

   

4. 4 Rub the mixed salt and pepper evenly over the body and belly of the chicken.

   

5. 5 Put the angelica root into the chicken's belly.

   

6. 6 Put 3 slices of red dates and ginger into the belly of the chicken, put it in a plastic bag and marinate in the refrigerator for 2 hours or overnight.

   

7. 7 Remove the marinated chicken from the refrigerator to room temperature 30 minutes before cooking.

   

8. 8 Apply a little oil to the bottom of the rice pot.

   

9. 9 Add ginger and green onions.

   

10. 10 Then put the chicken into the rice pot.

    

11. 11 Put the rice pot into the rice cooker and turn on the power. Select the porridge/soup program and start cooking for 1 hour.

    

12. 12 If the rice cooker you are using does not have this function, you can directly press the cooking button. After cooking, the button pops up and continue to press the button repeatedly to cook, so that the surface of the chicken will be a little burnt. After cooking for 30 minutes, you can gently turn the chicken over or turn it sideways so that both sides have charred chicken skin.