The first thing to do when making roasted chicken in a rice cooker is convenience, both in the preparation process and in cleaning afterwards. In addition, the rice cooker simmers and roasts the chicken until it is cooked, which is different from the working principle of the oven. When the rice cooker is working, heat and water vapor circulate in the pot, and the whole chicken will be tender and juicy without drying out. Chai, the meat is easy to rot and fall off the bones, and it tastes more delicious!

As for the cooking method, it is very simple and does not require any special seasonings. I use the seasonings commonly used at home. I just use them to marinate the chicken and add more onions and ginger. You can roast a delicious whole chicken easily and easily! Do you want to give it a try? Let’s take a look at how to do it in detail! < /p>

Tools: a 4L rice cooker;

Recipe making process:

Step 1: First clean a three-yellow chicken, the nails of the chicken paws and the buttocks Cut them all off, clean the inside of the chicken belly, dry the water with kitchen paper and set aside;

Step 2: Wash and slice the onions and ginger, and put them together with the three-yellow chicken. Use a larger amount of onions and ginger. ;Pour in light soy sauce, oyster sauce, cooking wine, a little salt, white sugar, and honey. Because light soy sauce and oyster sauce are salty, just add a little salt;

Step 3: Grasp it evenly with your hands, and evenly apply the seasonings and onion and ginger in the small basin to the three-yellow chicken , when applying, you can massage the three-yellow chicken by pinching it here and there to help the ingredients absorb the flavor; stuff most of the mixed onion and ginger into the belly of the chicken to make the chicken belly look a little more bulging, cover it with plastic wrap, and put it Marinate in the refrigerator for more than 6 hours. It is recommended to marinate for a longer time, which will make it more flavorful. I usually like to marinate for 12-24 hours. You can open the plastic wrap and turn the chicken over halfway, so that both sides will be more flavorful;

Step 4: After my three-yellow chicken has been marinated for about 18 hours, take it out and massage the chicken for 2 minutes, and apply the sauce in the basin to the whole body of the chicken as much as possible;

Step 5: Cut some more ginger slices and green onion segments, put them in the rice cooker pot, and cut as many as possible;

Step 6: Take out most of the marinated onion and ginger in the pot and place them in the pot. In the pot, do not move the onion and ginger in the chicken's belly; they should still be placed in the chicken's belly. Put the whole chicken in the rice cooker, and place green onion and ginger on any part of the chicken that will come into contact with the pot; after finishing it, take out half of the sauce in the pot and apply it on the chicken;

Step 7: Cover the rice cooker, turn on the power, and start the "cooking" function. It will take about 50 minutes; turn the chicken over halfway through, so that the chicken can have a similar color all over the body;

< p>Step 8: When the time is up, the bottom of the pot is already a little burnt, but because there is a lot of green onion and ginger, it has no effect on the chicken itself. After taking it out, just discard the green onion and ginger at the bottom of the pot;

A delicious roast chicken is ready. The aroma is so tempting. The three-yellow chicken itself is easy to cook. In addition, the rice cooker is more powerful in stewing. The chicken is rotten and fall off the bones. It is so delicious.