Salt-baked shredded chicken
Overview
Today I will make a simple home version of salt-baked chicken, but the final taste is not simple at all. It's so tender, extremely tender. When you tear it apart, you'll find a smooth and delicious piece of meat, and it's not greasy at all. You can lick the plate in minutes, it's very delicious. Generally, salt-baked chicken powder is used to make salt-baked chicken. I made some changes to replace the chicken powder, and you can make it at any time.
Tags
Ingredients
Steps
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Wash and dry the chicken, then rub the entire chicken with salt including the belly. A little more salt. Put the chicken into the bag, pour two or three tablespoons of soy sauce over the whole chicken, sprinkle with black pepper, cut the ginger into thin slices, add the green onion into sections, and add some water. Marinate in the refrigerator for more than half a day. 🌻Tip: You can put it directly in the container without a bag, but it will taste better with a bag.
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When the chicken is marinated, pour two tablespoons of oil into the rice cooker and shake evenly. Cut the ginger into thin slices, cut the green onions into sections, and spread them evenly on the bottom of the rice cooker together with the pickled green onions and ginger.
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Put the marinated three-yellow chicken into the rice cooker, feet first. Gai Gai. Turn on the power and press the cooking gear.
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After ten minutes, the rice cooker will automatically jump to the keep warm position. Turn the chicken over, pour some marinated juice in, continue to press the cooking position, and then jump to the keep warm position. Do not open the lid, and continue to keep warm for 5 minutes. If it still doesn't work, press the cooking button again.
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Cut into eight pieces~~~~So tender, so tender that a 1 and a half year old baby can chew it~
