1. Wash Sanhuang chicken and cut it in half. Because you don't like greasy chicken soup, you can cut off a little fat from the chicken skin.

2. Boil half a pot of boiling water, and put Sanhuang chicken in the pot for 30 seconds.

3. Take out the Sanhuang chicken and quickly put it in the prepared cold water for 30 seconds.

4. Drain the whole chicken, add the light soy sauce into the pot, and spread the light soy sauce evenly on the whole chicken by hand to make it color evenly (this is one of the keys to color the chicken surface).

There is a little more oil in the pot than usual.

6. After the oil is boiled, turn off the fire and put in the air-dried chicken, turn it over until the surface color of the chicken is slightly red, and take out the chicken.

7. Put the fished chicken into the rice cooker.

8. Get all the ingredients ready

9. Soak the mushrooms in advance and cut the top with a cross knife.

10. Put hawthorn slices, garlic cloves, cinnamon, star anise and pepper into the rice cooker.

1 1. Add mushrooms.

12. Add mushroom water (the water for soaking mushrooms contains vitamin D). If it is not enough, add a proper amount of water. Not too much water, just two thirds of chicken. This small step is very important if you want to make chicken soup and make it fragrant. )

13. Cover the lid, press the cooking button for 20 minutes and then turn off the power. The chicken will stay in the pot for one night and continue to be heated in the rice cooker for 20 minutes before eating the next morning.