Only chicken and sea salt, a small amount of water, but it is incredible! The simpler the more authentic, the more pure and delicious!
After the whole chicken or half chicken has fully drained the blood, remove the dander, wash the drain, and dry the surface with a kitchen towel; (Recommended with the old cock)
Weigh sea salt with 500g chicken and 9-12g sea salt (no sea salt, use ordinary salt);
Apply salt to the surface and inside and on the side of the chicken (don't ignore the wings and the gap between the legs and the chicken body) and massage until the salt is finished;
Wash the rice cooker and dry it, put the salted chicken into the rice cooker, press the rice cooker button, and cook for the first time until the jump button (the rice cooker without jumping the button, please pay attention to observe: the water boiled by the chicken itself is evaporated. Just fine);
Add half a bowl of water to the pot, add it and continue to simmer until the water is dry. It can be easily penetrated with chopsticks. If it is not soft enough, add a small amount of water until it is dried again.
The simmered chicken is torn, and mix well with the oil in the rice cooker.