There are many ways to cook salt-baked chicken, including steamed, grilled, and rice cooker. This recipe I'm sharing today uses an electric pressure cooker, coveting it to be easy and quick. The seasoning is Yami's new Dongjiang Salt Baked Chicken Powder. A box contains 6 packets, one for two pounds of chicken.

The ratio of flour to chicken is not indicated on the outside of the box, but there is a clearer ratio and preparation method on the back of the bag.

Materials:

A large drumstick

Half an onion

A spoonful of cooking wine

Two tablespoons of water

Two slices of ginger

Garlic

Slices of shiitake mushrooms (can be omitted)

Pour half a packet of flour on the chicken thighs one night in advance, spread evenly, and place in a plastic bag in the refrigerator overnight.

Lay onion, garlic, mushrooms, cooking wine, and water on the bottom of the pot.

Place the chicken thighs on top of the toppings and top with sliced ginger. Put it in the electronic pressure cooker to set the chicken or set it in manual mode for 15minutes.

Wait for the chicken thighs to cool, and then cut into pieces to make the salt-baked chicken.

～My chicken legs are marinated overnight, so half a packet of flour is enough. If you don’t have enough time to marinate, add a little more flour to taste faster.

~ This method works for chicken breasts, chicken wings, whole chickens, but the pressure cooker time needs to be adjusted.

～The salt-baked chicken powder itself has salt, unless it is especially salty, do not add salt.

Yami's Salt Baked Chicken Noodles tastes good, quite satisfactory and very convenient. I like the texture of Bawang chicken, so I pour the juice from the pot directly on top of the cut chicken.

In a busy life, spend 15 minutes cooking a home-cooked meal with A bowl of rice. No matter if you are for one person or a family, be sure to eat well! Micah, see you next time❣️