Rice Cooker Salt Baked Chicken
Rice Cooker Salt Baked Chicken
Ingredients
For the Chicken
- 1 whole chicken, about 3 to 4 pounds, patted dry
For the Aromatics
- 1 bunch spring onions, roughly chopped
- 2 inches ginger, sliced
- 2 shallots, chopped
For the Seasoning and Finishing
- 1 packet salt baked chicken seasoning powder, about 1.5 to 2 ounces, found in Asian supermarkets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds, for garnish (optional)
For Serving
- 4 cups white rice, steamed
Instructions
- 1
Prepare the aromatics: Roughly chop the spring onions, slice the ginger, and chop the shallots. Set aside.
⏱️ 5 min
- 2
Prepare the chicken: Pat the whole chicken thoroughly dry with a kitchen towel. Carefully remove any visible excess chicken fat and reserve it for later use.
⏱️ 5 min
- 3
Prepare the seasoning mix: In a small bowl, combine the salt baked chicken seasoning powder, extra salt, and white pepper. Mix well to ensure an even blend.
⏱️ 2 min
- 4
Season the chicken: Rub the entire chicken thoroughly with the seasoning mix, making sure to cover both the outside skin and inside the cavity.
⏱️ 3 min
- 5
Stuff the chicken: Stuff approximately half of the prepared spring onions, sliced ginger, and chopped shallots into the cavity of the seasoned chicken.
⏱️ 2 min
- 6
Marinate the chicken: Drizzle the cooking oil over the seasoned and stuffed chicken, then rub it in to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
- 7
Assemble in the rice cooker: Place the reserved chicken fat and the remaining half of the aromatics (spring onions, ginger, shallots) at the bottom of the rice cooker bowl. Carefully place the marinated whole chicken on top of the aromatics.
⏱️ 3 min
- 8
Initial cooking: Close the rice cooker lid and set it to a "quick cook" function or cook for approximately 20 minutes.
⏱️ 20 min
- 9
Flip the chicken: After the initial 20 minutes, carefully open the rice cooker and, using tongs or heat-resistant gloves, gently flip the chicken to cook on the other side for an additional 20 minutes.
⏱️ 20 min
- 10
Rest the chicken: Once the cooking cycle is complete, leave the chicken inside the closed rice cooker to cool down and rest for 20 to 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- 11
Reserve the sauce: Carefully remove the chicken from the rice cooker. Drain the liquid (sauce/broth) from the rice cooker bowl into a separate heatproof bowl and reserve it. Do not discard this flavorful sauce.
⏱️ 5 min
- 12
Finish the chicken: Rub the cooled chicken with sesame oil for added aroma and shine. If desired, sprinkle with sesame seeds for garnish.
⏱️ 3 min
- 13
Serve: Chop the cooked chicken into desired serving pieces. Arrange the chicken on a platter and pour the reserved cooking sauce generously over the chopped chicken. Serve immediately with freshly steamed white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Salt Baked Chicken
Ingredients
For the Chicken
- 1 whole chicken, about 3 to 4 pounds, patted dry
For the Aromatics
- 1 bunch spring onions, roughly chopped
- 2 inches ginger, sliced
- 2 shallots, chopped
For the Seasoning and Finishing
- 1 packet salt baked chicken seasoning powder, about 1.5 to 2 ounces, found in Asian supermarkets
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds, for garnish (optional)
For Serving
- 4 cups white rice, steamed
Instructions
- 1
Prepare the aromatics: Roughly chop the spring onions, slice the ginger, and chop the shallots. Set aside.
⏱️ 5 min - 2
Prepare the chicken: Pat the whole chicken thoroughly dry with a kitchen towel. Carefully remove any visible excess chicken fat and reserve it for later use.
⏱️ 5 min - 3
Prepare the seasoning mix: In a small bowl, combine the salt baked chicken seasoning powder, extra salt, and white pepper. Mix well to ensure an even blend.
⏱️ 2 min - 4
Season the chicken: Rub the entire chicken thoroughly with the seasoning mix, making sure to cover both the outside skin and inside the cavity.
⏱️ 3 min - 5
Stuff the chicken: Stuff approximately half of the prepared spring onions, sliced ginger, and chopped shallots into the cavity of the seasoned chicken.
⏱️ 2 min - 6
Marinate the chicken: Drizzle the cooking oil over the seasoned and stuffed chicken, then rub it in to coat evenly. Let the chicken marinate at room temperature for 30 minutes.
- 7
Assemble in the rice cooker: Place the reserved chicken fat and the remaining half of the aromatics (spring onions, ginger, shallots) at the bottom of the rice cooker bowl. Carefully place the marinated whole chicken on top of the aromatics.
⏱️ 3 min - 8
Initial cooking: Close the rice cooker lid and set it to a "quick cook" function or cook for approximately 20 minutes.
⏱️ 20 min - 9
Flip the chicken: After the initial 20 minutes, carefully open the rice cooker and, using tongs or heat-resistant gloves, gently flip the chicken to cook on the other side for an additional 20 minutes.
⏱️ 20 min - 10
Rest the chicken: Once the cooking cycle is complete, leave the chicken inside the closed rice cooker to cool down and rest for 20 to 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- 11
Reserve the sauce: Carefully remove the chicken from the rice cooker. Drain the liquid (sauce/broth) from the rice cooker bowl into a separate heatproof bowl and reserve it. Do not discard this flavorful sauce.
⏱️ 5 min - 12
Finish the chicken: Rub the cooled chicken with sesame oil for added aroma and shine. If desired, sprinkle with sesame seeds for garnish.
⏱️ 3 min - 13
Serve: Chop the cooked chicken into desired serving pieces. Arrange the chicken on a platter and pour the reserved cooking sauce generously over the chopped chicken. Serve immediately with freshly steamed white rice.
⏱️ 5 min