0:00 / 8:26

Juicy Steamed Salt Chicken (Electric Rice Cooker Method)

Name: Juicy Steamed Salt Chicken (Electric Rice Cooker Method)
Prep time: 2 h 30 min
Cook time: 55 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: whole chicken; green onion; ginger; star anise; Salt; Shaoxing wine; white pepper powder; Black pepper powder; five-spice powder; turmeric powder; white pepper salt; sugar

groups4 servingsspeedMediumcountertopsPrep: 150 minsskilletCook: 55 minsscheduleTotal: 205 minsoutdoor_grillSteamedlocal_fire_departmentMild

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleChicken needs to be rubbed with spices and Shaoxing wine and refrigerated for 2-3 hours in advance2h

Preparation

00:01:34

warningStay safe

Wear gloves when cleaning the inside of the chicken cavity to prevent sharp bones from scratching your hands.

Place the whole chicken on a cutting board, chop off the head, neck, and comb. Chop off the feet at the leg joint and trim the claws. Wash the outer skin, wear gloves to scrub and remove blood clots and fat inside the cavity, then drain well.

lightbulb

Watch out

Cut right below the joint connection

if cut too high, the skin will shrink during steaming and expose the bone unappealingly

Ingredients:whole chicken

Tools:cutting boardcleaver

Preparation

00:02:53

Rub 1 tbsp of salt evenly over the skin and inside the cavity of the chicken. Massage thoroughly and let it rest for 15 minutes to draw out moisture.

lightbulb

Watch out

Ensure salt covers both exterior and interior cavity

initial salting extracts excess water to firm up meat and enhance sweetness

Ingredients:whole chickenSalt (1 tbsp)

Tools:mixing bowl

Preparation

00:03:27

In a bowl, combine 1 tbsp white pepper powder, 1/2 tbsp black pepper powder, 1 tsp five-spice powder, 1 tsp turmeric powder, 1 tbsp white pepper salt, 1 tbsp salt, and 1 tbsp brown sugar. Mix thoroughly.

lightbulb

Watch out

Turmeric powder provides a golden color and unique fragrance to the skin, do not omit it.

Ingredients:white pepper powder (1 tbsp)Black pepper powder (0.5 tbsp)five-spice powder (1 tsp)turmeric powder (1 tsp)white pepper salt (1 tbsp)Salt (1 tbsp)sugar (1 tbsp)

Tools:bowl

Waiting Time

00:04:18

Rub about 3/4 of the spice mix all over the chicken exterior, interior cavity, and gizzards. Massage thoroughly. Pour in 2 tbsp Shaoxing wine and rub again. Cover with plastic wrap and refrigerate for 2-3 hours (or 4-5 hours for deeper flavor).

lightbulb

Watch out

Do not shorten the refrigeration time

insufficient marination leaves the core meat bland while only the skin is salted

Ingredients:whole chickenShaoxing wine (2 tbsp)

Tools:plastic wrap

Preparation

00:05:40

Remove the marinated chicken from the fridge, stuff 4 star anise deep into the cavity. Twist and bruise 1 green onion with hands until sap releases, then stuff it inside as well.

lightbulb

Watch out

Stuff star anise right before steaming, not during long marination, otherwise star anise flavor will overpower the chicken.

Ingredients:star anise (5 g)green onion (6 g)

Preparation

00:05:55

In the bottom of the inner pot, lay down folded 2 green onions and sliced 10g ginger. Place chicken feet, gizzards, and comb. Seat the whole chicken on top, and pour all remaining marinade juice from the bowl directly into the chicken cavity.

lightbulb

Watch out

Do not add water into the inner pot! Pouring the marinade into the cavity infuses flavor from the inside out during steaming.

Ingredients:green onion (12 g)ginger (10 g)

Tools:rice cooker inner pot

Preparation

00:06:53

Cover the top of the inner pot with a double layer of aluminum foil. Press tightly along the rim to seal completely and lock in heat and moisture.

lightbulb

Watch out

Double layers of foil enhance heat retention

seal the edges tightly to prevent steam loss

Tools:aluminum foil

Active Cooking

00:07:15

Place a steam rack at the bottom of the electric cooker outer pot. Add water (approx. 8 cups total, can be 4 cups twice). Place sealed inner pot inside, cover with lid, and press cook switch. Steam for 45-55 minutes until cooked through.

local_fire_departmentHigh steam heat for approx. 45-55 minutes

lightbulb

Watch out

Steaming time must be at least 40-50 minutes to guarantee the chicken is thoroughly cooked, tender, and juicy.

Tools:steamer rackelectric rice cooker

Active Cooking

00:07:29

warningStay safe

Trapped steam inside the foil is extremely hot; peel open a small corner to vent steam away from your face and hands.

When steaming completes, wear heat-resistant gloves to take out the inner pot. Carefully peel back a corner of the foil to vent steam. Transfer chicken, gizzards, and feet to a large plate, and pour all concentrated chicken juices from the pot over the top.

lightbulb

Watch out

The chicken liquid at the bottom is pure gold essence

discard aromatics and pour all concentrated juice back over the chicken

Tools:food tongsoven mittsserving dish