Salt-Baked Hand-Shredded Chicken

Clean the chicken leg, rub it evenly with salt-baked chicken powder, and marinate for about 4 hours.

Place an appropriate amount of ginger slices and sections of green onion at the bottom of the rice cooker.

Place the marinated chicken thighs into the pot, pour in a little less than half a bowl of water, and simmer by pressing the rice-cooking button.

After cooking, remove it and place it in the refrigerator for about 2 hours. This step makes the meat tender and springy.

Tear the chicken into small pieces by hand, add your favorite cucumber, carrot, cilantro, crushed peanuts, etc., and drizzle with a little soy sauce and fragrant vinegar, then mix well before eating. This step is the same as making a cold mixed dish; use less soy sauce because the salted chicken powder is already flavorful enough.

I mixed in my homemade minced garlic lemon sauce, and the flavor is amazing.