Salt Baked Chicken(yan ju ji )

Salt Baked Chicken

Introduction:

Production steps:

Step 1: wash the three yellow chicken, remove the meat from the buttocks, and chop the bones of both feet with the back of a knife;

Step 2: pour in the salt baking powder and ginger slices;

Step 3: wear disposable gloves to help massage;

Step 4: Pierce some small holes with a fork and put them into the refrigerator for one night;

Step 5: put the pickled onion and ginger into the chicken belly, and put the chicken feet into it;

Step 6: lay a large number of ginger slices on the bottom of the rice cooker;

Step 7: put the pickled food on it;

Step 8: press the cook button of the electric pressure cooker;

Step 9: after the rice cooker is finished, you can open it directly, take it out and put it on the plate.

Materials required:

Three yellow chicken: 1

Baked salt powder: 1 Pack

How many slices

Baijiu: 2 scoops

Salt: 1 teaspoon

Ginger: right amount

Note: 1. To make this dish, choose Sanhuang chicken or native chicken, not too big, about 1 jin is just right, otherwise the preparation time is too long, so the taste of chicken will be discounted; 2. Apply proper amount of salt baked chicken powder to the whole body and belly of the chicken, marinate with onion and ginger slices, and prick some small holes with fork to help the chicken taste; it's better to marinate one in the refrigerator; 3. The inside of the electric cooker doesn't touch the coating, so it won't paste the bottom, but it's best to put some ginger and onion, juice and so on at the bottom, which can help to remove fishiness and odor; 4 The function key of the rice cooker, the function key of cooking, is OK.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yan Ju Ji