Salt-baked pork belly and chicken legs—lazy person’s secret recipe
Overview
Salt-baked chicken is a famous Cantonese dish. This is my first time making this dish and it was quite successful! Yay! Can’t wait to recommend it to everyone! And after collecting a lot of recipes online, I sorted it out according to my own ideas, especially adding pork belly strips. I happened to have a little leftover in the refrigerator at home, and then I thought of the dish of pork belly wrapped with chicken. I guess pork belly and chicken will not fight, so I also threw it into the rice cooker. The result is - someone kept saying while eating: delicious! Delicious! I feel like I have a sense of accomplishment! The chicken is fresh and tender, and the pork belly strips absorb the chicken fat and are extra crispy. The seasoning of salt-baked chicken powder covers the usual fishy smell of the pork belly strips. Anyway,Nice!
Tags
Ingredients
Steps
-
Prepare the seasoning and mix in a bowl.
-
Wash the chicken legs, soak the mushrooms in warm water and wash them. Apply the seasoning in the bowl evenly to the chicken legs one by one. Marinate for a few minutes. Reserve remaining seasoning bowl for later use.
-
Grease the inner wall of the rice cooker evenly with oil, preheat and pour in the chicken legs and pork belly strips. Cover the rice cooker and simmer for 5-8 minutes.
-
After the water in the pot is dry, continue to pour the remaining seasoning into the bowl. At this time, turn the chicken legs over, mix the seasoning, add the mushrooms, cover the pot and continue to simmer for 15 minutes until the inside and outside are fully cooked. Plate and serve.
