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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 100g shiitake mushrooms and 100g dried scallops separately, then soak in water overnight until soft. Once softened, squeeze excess water from mushrooms and cut into thin strips (keeping stems); dry scallops with towels and shred into thin threads.
Watch out
Mushrooms and scallops must be soaked thoroughly and dried before slicing, otherwise baking will take too long and fail to crisp.
Preheat oven to 120°C. Spread out sliced mushrooms and shredded scallops on baking trays, bake at low temperature for about 1.5 hours until completely dry and crumbly when pinched.
local_fire_departmentOven at 120°C, about 1.5 hoursWatch out
Keep temperature at 120°C
higher heat will burn ingredients and impart a bitter taste
Tear 30g kombu into small pieces and dry toast in a unoiled pan over low heat until crispy. Then add 60g sakura shrimp to the dry pan, toast over low heat until fragrant, dry, and crunchy when pinched, then transfer to cool.
local_fire_departmentLow heat, about 5 minutesWatch out
Shrimp and kombu burn easily
keep heat low and stir constantly, remove as soon as fragrant and crisp, otherwise they will taste scorched
Place all cooled dried mushrooms, dried scallops, kombu, and sakura shrimp into a blender, blend at high speed into fine powder. Pass the powder through a fine sieve to remove coarse granules, then pour into an airtight glass jar to complete the natural MSG seasoning powder.
Watch out
Sift the blended powder through a fine mesh strainer to remove coarse particles, ensuring a smooth powder.
Place 35g dried sand ginger, 20g gardenia fruit, 2g licorice root, 1g star anise, and 1g bay leaf into a dry pan. Toast over low heat without oil until fragrant and thoroughly dried, then transfer to a plate to cool completely.
local_fire_departmentLow heat, about 5 minutesWatch out
Do not add oil or use high heat when dry-toasting spices
high heat will burn the spices and create bitterness
Pour cooled toasted spices into blender, add 100g salt, 5g sugar, 2g garlic powder, and 5g chicken powder. Blend on high speed until a fine powder forms, then pass through a fine sieve to strain coarse particles, finishing the salt-baked chicken powder.
Watch out
Ensure spices are cool before blending and storing
hot spices produce condensation inside jars causing salt to clump
Wash hands thoroughly with soap after handling raw chicken to avoid cross-contamination.
Mix 35g homemade salt-baked chicken powder with 20g cooking oil in a bowl until paste forms. Evenly rub and massage the paste over the skin and cavity of a 900g washed and pat-dried chicken, ensuring thigh folds are well coated.
Watch out
Mix chicken powder with oil first into a paste
oil allows seasonings to adhere evenly to skin and meat
Place the coated chicken on a plate and refrigerate to marinate for at least 6 hours (preferably overnight) so flavors penetrate deep into the meat.
Watch out
Chicken must marinate for at least 6 hours
shorter times will leave thick sections bland
Beware of hot steam when opening lid; use oven mitts when handling hot pot.
Line the bottom of the rice cooker pot with 15g sliced ginger and 20g scallions to prevent sticking and add aroma. Place the marinated whole chicken inside, close the lid, and press cook for 50 minutes until chicken is golden and cooked through.
local_fire_departmentRice cooker cook mode for 50 minutesWatch out
Line pot bottom with ginger and scallions to prevent burning skin
do not open lid during cooking
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