I remember when I was young, I ate a salted chicken in a small alley. It was also a small one. Wrapped in oil paper, the skin is thin and firm, with the frying sugar of the wax. Vaguely you can see the white chicken wrapped underneath. When the chopsticks are drawn, the chicken fiber is disconnected, twitching, accompanied by steaming. very delicious. Later, the mother had also done salt pheasant several times. That is to use the salt rice noodle on the market, using the old-style rice cooker. In due course, due to the hot air in the pot, the lid will slightly undulate and make a creaking sound. It seems to be a long time ago.
The chicken is the broiler chicken in northern Jiangsu. Little, the size of two adult men's fists. Because I can't buy salt and glutinous rice, I changed my mind. Wash the broiler chicken, smear the whole body with salt, and make a 'horse kill chicken' (massage). The amount of salt depends on your taste. How much is based on feeling. The salty and non-salty of the finished product mainly depends on whether it is heavy or not at this time. Drain three teaspoons and operate the same as above. White pepper powder, the same as above. When it comes to a thin slice, about the width of the length of the two women's index fingers, shredded into the chicken belly. Remember not to be large, otherwise it will be difficult. Then add the pepper soy sauce salt to a little chicken belly. So put it in the refrigerator for a night.
Take out the next day, cook the steamed rice cooker, and pour all the chicken and marinade. No need to add water and oil. Until the rice cooker jumps to the insulation file, open the chicken to turn over. I will find that the chicken has a lot of clear oil and the bottom of the bottom has been dyed with sugar, slightly roasted. Turn over and cook again. To be automatically returned to the insulation file. This can be done at this time. If you like a little more focus, you can repeat it. The individual likes to take out the tray at this time and pour the remaining juice from the pot onto the chicken. Not salty and fragrant, the chicken is tender and tough, and the spicy taste of Angelica is just right.