Salt Baked Chicken
By :Amy Jacky
Print Recipe
5 mins prep + 4 simple ingredients to make this Easy Pressure Cooker Salt Baked Chicken Recipe! Tender & juicy pressure cooker chicken bursting with savory fragrance & flavors. A budget, comfort dish full of chicken deliciousness
Votes: 1
Rating: 3
Rate this recipe!
Course Dinner
Cuisine Asian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 teaspoons sand ginger dried, Kaempferia Galanga or Zeodary Powder
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon five spice powder
  • dash white pepper optional, ground
Course Dinner
Cuisine Asian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices
Prep Time 5 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2 teaspoons sand ginger dried, Kaempferia Galanga or Zeodary Powder
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon five spice powder
  • dash white pepper optional, ground
Votes: 1
Rating: 3
Rate this recipe!
Instructions
  1. Season the chicken legs by placing the chicken legs in a large mixing bowl. Pour in 2 teaspoons of dried sand ginger, 1 1/4 teaspoon of kosher salt, and 1/4 teaspoon of five spice powder. Mix well.
  2. Place the seasoned chicken legs on a large piece of parchment paper (Do NOT use aluminum foil). Wrap it up tightly and place it on a shallow dish with the opening side facing upwards. Do not stack more than 2 levels of chicken legs.
  3. Place a steamer rack in the pressure cooker and pour in 1 cup of water. Carefully place the chicken legs dish onto the rack. Close lid and cook at High Pressure for 18 – 26 minutes, then Natural Release for 20 minutes (turn off the heat and do NOT touch it). Open the lid carefully. Remove the dish from the pressure cooker and unwrap the parchment paper carefully
  4. Optional Step: Pour out all the juice on a small bowl (don't throw it away!), then place the chicken legs on a wire rack on top of an oven tray. Put it under the broiler until the skin is browned but not dried out.
  5. Serve immediately. The remaining meat juice can be used as a dipping sauce for the chicken. Taste and add more dried sand ginger to your liking. Enjoy!
Recipe Notes

2 replies
  1. Aegaggbw
    Aegaggbw says:

    I only needed to let it go through poultry setting once with the natural pressure release. Everyone like but thought it a little dry.

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