Salt Baked Chicken
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
Servings Prep Time
4servings 5minutes
Cook Time
45minutes
Servings Prep Time
4servings 5minutes
Cook Time
45minutes
Ingredients
  • 2teaspoons sand gingerdried, Kaempferia Galanga or Zeodary Powder
  • 1 1/4teaspoon kosher salt
  • 1/4teaspoon five spice powder
  • dash white pepperoptional, ground
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