Easy Rice Cooker Salt-Baked Shredded Chicken


Easy Rice Cooker Salt-Baked Shredded Chicken
Easy Rice Cooker Salt-Baked Shredded Chicken

The whole chicken is golden and shiny, and after being shredded, its texture is distinct. The broth coats it in a yellow and white broth that's simply mouthwatering! The recipe is super simple, even in a rice cooker. The salt-baked aroma is irresistible, and the chicken is tender and flavorful, brimming with its authentic, fresh flavor. Use this broth to soak up the rice, which is so fragrant it'll make you lick the bowl! This is a true home cooking treasure recipe you'll never forget!

Ingredients

Steps

  1. Crush the gardenia and soak in 30ml of hot water. Once the color has released, set aside the remaining residue. Gardenia helps color the dish and has a heat-clearing and purging effect. If you don't have this, skip this step.
    Crush the gardenia and soak in 30ml of hot water. Once the color has released, set aside the remaining residue. Gardenia helps color the dish and has a heat-clearing and purging effect. If you don't have this, skip this step. Crush the gardenia and soak in 30ml of hot water. Once the color has released, set aside the remaining residue. Gardenia helps color the dish and has a heat-clearing and purging effect. If you don't have this, skip this step.
  2. Prepare ginger and Sichuan peppercorns (optional): Shred some ginger and slice some. If you have Sichuan peppercorns, use a few, but omit them if you don't have any.
    Prepare ginger and Sichuan peppercorns (optional): Shred some ginger and slice some. If you have Sichuan peppercorns, use a few, but omit them if you don't have any. Prepare ginger and Sichuan peppercorns (optional): Shred some ginger and slice some. If you have Sichuan peppercorns, use a few, but omit them if you don't have any.
  3. Rinse and drain the chicken. Apply salt-baked chicken powder evenly to the inside and outside of the chicken. Stuff the chicken with shredded ginger and sprinkle it over the chicken, massaging it to help it absorb the flavor. Add the gardenia water and any remaining residue (if any), mix well, and refrigerate to marinate overnight (stir occasionally).
    Rinse and drain the chicken. Apply salt-baked chicken powder evenly to the inside and outside of the chicken. Stuff the chicken with shredded ginger and sprinkle it over the chicken, massaging it to help it absorb the flavor. Add the gardenia water and any remaining residue (if any), mix well, and refrigerate to marinate overnight (stir occasionally). Rinse and drain the chicken. Apply salt-baked chicken powder evenly to the inside and outside of the chicken. Stuff the chicken with shredded ginger and sprinkle it over the chicken, massaging it to help it absorb the flavor. Add the gardenia water and any remaining residue (if any), mix well, and refrigerate to marinate overnight (stir occasionally). Rinse and drain the chicken. Apply salt-baked chicken powder evenly to the inside and outside of the chicken. Stuff the chicken with shredded ginger and sprinkle it over the chicken, massaging it to help it absorb the flavor. Add the gardenia water and any remaining residue (if any), mix well, and refrigerate to marinate overnight (stir occasionally). Rinse and drain the chicken. Apply salt-baked chicken powder evenly to the inside and outside of the chicken. Stuff the chicken with shredded ginger and sprinkle it over the chicken, massaging it to help it absorb the flavor. Add the gardenia water and any remaining residue (if any), mix well, and refrigerate to marinate overnight (stir occasionally).
  4. Wipe the rice cooker lining dry and place slices of ginger on the bottom. Add the marinated chicken and the marinade, then start cooking. Cook for approximately 1 hour. ~To determine doneness: Use a chopstick to poke a thick part of the chicken, such as a drumstick. If no blood comes out, the chicken is cooked. If it's undercooked, cook longer.
    Wipe the rice cooker lining dry and place slices of ginger on the bottom. Add the marinated chicken and the marinade, then start cooking. Cook for approximately 1 hour. ~To determine doneness: Use a chopstick to poke a thick part of the chicken, such as a drumstick. If no blood comes out, the chicken is cooked. If it's undercooked, cook longer. Wipe the rice cooker lining dry and place slices of ginger on the bottom. Add the marinated chicken and the marinade, then start cooking. Cook for approximately 1 hour. ~To determine doneness: Use a chopstick to poke a thick part of the chicken, such as a drumstick. If no blood comes out, the chicken is cooked. If it's undercooked, cook longer.
  5. When the chicken is cool enough to hold, tear it into small pieces along the grain.
    When the chicken is cool enough to hold, tear it into small pieces along the grain. When the chicken is cool enough to hold, tear it into small pieces along the grain.
  6. Pour the sauce over the chicken while it's still hot, letting the original flavor permeate every inch of the chicken. Simply toss and you're ready to eat. The salt-baked aroma and the original flavor of the chicken blend perfectly, making it incredibly satisfying.
    Pour the sauce over the chicken while it's still hot, letting the original flavor permeate every inch of the chicken. Simply toss and you're ready to eat. The salt-baked aroma and the original flavor of the chicken blend perfectly, making it incredibly satisfying.
Languages
Einfaches, im Salzofen gebackenes Hähnchengeschnetzeltes aus dem Reiskocher - Deutsch (German) version
Easy Rice Cooker Salt-Baked Shredded Chicken - English version
Pollo desmenuzado al horno con sal y olla arrocera fácil - Española (Spanish) version
Poulet effiloché cuit au sel et cuit au cuiseur à riz facile - Français (French) version
Ayam Suwir Panggang Garam dengan Rice Cooker Mudah - Bahasa Indonesia (Indonesian) version
Pollo sfilacciato al forno con sale e riso in pentola a cottura facile - Italiana (Italian) version
炊飯器で簡単！塩焼きチキンの細切り - 日本語 (Japanese) version
간편 밥솥 소금구이 닭고기 볶음 - 한국인 (Korean) version
ไก่ฉีกอบเกลือในหม้อหุงข้าวแบบง่าย - แบบไทย (Thai) version
簡單易做電飯煲鹽焗手撕雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version