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for 4
Rice Cooker Salt-Baked Chicken | Step 1: Rinse a 1.2kg whole chicken and pat it dry, inside and out. Any water left behind turns this into boiled chicken.
Rice Cooker Salt-Baked Chicken | Step 2: Mix 15g salt-bake powder or salt with 5g sand ginger powder and rub it all over the bird, inside and out. Leave for 30 minutes.
Rice Cooker Salt-Baked Chicken | Step 3: Stuff the cavity with ginger and spring onion, then wrap the whole chicken tightly in baking paper.
Rice Cooker Salt-Baked Chicken | Step 4: Line the base of the rice cooker pot with ginger and spring onion to stop it catching, and lay the wrapped chicken in.
Rice Cooker Salt-Baked Chicken | Step 5: Press the cook button. When it clicks off, leave the lid closed and let it sit on keep-warm for 20 minutes.
Rice Cooker Salt-Baked Chicken | Step 6: Let it cool a little, then tear or chop into pieces. Those 20 minutes of resting are what keep the breast from drying out.
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