Salt-Baked Chicken盐焗鸡
A Cantonese classic made easy in a rice cooker — whole young hen rubbed with salt-baked chicken seasoning, marinated for hours, then gently steamed to yield juicy, deeply seasoned meat with golden, fragrant skin.
Young Hen (Three-Yellow Chicken)
1 piece
Step-Specified Extra Ingredients
Salt-Baked Chicken Seasoning
1 pack
Cooking Wine
20 ml
5 slice
salt-baked-chicken-powder
1 pack
shaoxing-wine
20 ml
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Marinate Whole Chicken
Clean the chicken inside and out. Rub thoroughly with salt-baked chicken powder, ginger, and scallion. Marinate for several hours or overnight.
Marinate and Rest
Let the chicken marinate for at least 3 hours (or overnight) so the salt-baked seasoning fully penetrates.
Load Chicken into Rice Cooker
Place the marinated chicken and all juices into the rice cooker inner pot. Add a small splash of water only if the chicken was not well drained before marinating.
Cook in Rice Cooker
Set the rice cooker to the regular cook mode and let the chicken cook through with residual heat.
Plate and Serve
Remove the chicken from the rice cooker. Transfer to a large oval serving plate. The skin should be golden-brown and glistening. Serve whole or chop into pieces.
Serving Suggestion
Serve Salt-Baked Chicken hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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