🟢材料：
雞 1隻 (2公斤)
鹽焗雞粉♦︎ 2包
薑、蔥 適量
紹興酒 2湯匙
🟢 做法：
1️⃣ 雞用鹽搓揉，去除內臟，洗淨抺乾水，加入薑汁、2湯匙紹興酒、鹽焗雞粉裡外抹勻，放入冰箱醃過夜，或最少醃2-3小時。
2️⃣ 在電飯煲中加入薑片和蔥，將雞胸朝下放入，按煮飯鍵煮50分鐘，中途反轉一次。
♦︎注：一般來說，一包25克的鹽焗雞粉可以醃1公斤的雞肉，但不同牌子的鹽焗雞粉鹹味可能有異，用時請參照包裝上的說明按比例而用。
🟢 Ingredients:
Chicken - 1 (2 kilograms)
Salt-Baked Chicken Powder ♦︎ - 2 packets
Ginger, Spring Onions - as needed
Shaoxing Wine - 2 tablespoons
🟢 Cooking Directions:
1️⃣ Rub the chicken with salt, remove the internal organs, wash, and pat dry. Add ginger juice, 2 tablespoons of Shaoxing wine, and Salt-Baked Chicken Powder inside and out, ensuring it's well spread. Marinate in the refrigerator overnight or for at least 2-3 hours.
2️⃣ Place ginger slices and spring onions in the rice cooker. Put the chicken in the rice cooker with the chicken breast facing down. Press the "Cook Rice" button and cook for 50 minutes. Flip the chicken halfway through.
♦︎ Note: Generally, one packet of 25 grams of Salt-Baked Chicken Powder is suitable for marinating 1 kilogram of chicken. However, different brands may vary in saltiness, so refer to the instructions on the packaging for the recommended ratio.
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