material

Ingredients: a tender chicken (this one I bought weighs 2 Jin), and seasonings: oil, ginger, onion, salt, sugar, soy sauce, soy sauce, cooking wine and honey.

working methods

Exercise:

1, chicken pieces PP, eviscerated and washed for later use, ginger and onion sliced;

2. Mix 1 tablespoon oil+1 tablespoon soy sauce +0.5 tablespoon soy sauce+1 tablespoon cooking wine +0.5 tablespoon sugar+appropriate amount of salt to make juice;

3. Carefully smear the whole chicken with juice inside and outside, add a few slices of ginger and marinate for 2 hours;

4. Dry the rice cooker, coat the inner wall with a thin layer of oil, and heat the bottom with ginger and onion slices;

5. Put the salted chicken into the rice cooker, put a few pieces of minced onion and ginger into the chicken belly, and pour 2/3 of the marinade (both inside and outside);

6. Plug in the rice cooker and press the cooking stall;

7. The rice cooker can smell overflowing fragrance after jumping, and then it will be stuffy for about 10 minutes; Open the lid of the rice cooker, you can see that the chicken looks like the picture below, basically cooked, but the color is not attractive enough.

8. Use the soup in the pot, brush the whole chicken again, then brush a layer of honey on the surface, press the cooking stall again, and wait for a few minutes to finish the boring. (The picture below shows the finished product. Isn't it nice? . . )

skill

My pickling time is short. Although I have been massaging chicken, it turns out that it is still not delicious enough.

Try to marinate it for a long time when you cook it. . .

Also, when you pad the bottom of the rice cooker, use all the ginger slices and put the onion slices in the chicken's stomach. . .