"Food is the most important thing for the people", and Guangzhou people love to eat chicken, saying that "no chicken is a feast". This rice cooker chicken was taught by my grandmother. At first, the finished product was not as delicious as it is now. Later, I did more and summed up my experience and tips. Now I share food with everyone. There are many versions of rice cooker chicken. I used the leek version of this. In the process of cooking, the room is full of fragrance.

material

600 grams of half a chicken

a bundle of chives

Simple zero failure rice cooker chicken method

Buy half a chicken, gut it and rinse it. After drying the water, put the chicken into the vegetable basket, coat the chicken body and cavity with thin salt, and let it dry for about four hours (this step is to let the chicken body dry).

Cut off the head of the shallot, tear off the old leaves on the outer layer, rinse and dry the water.

Let me introduce another protagonist of this rice cooker chicken-rice cooker! It is the simplest and single-function rice cooker. No electric pressure cooker!

It's time for curing and drying! At this time, you can see that the chicken's skin is dry and moist with a little wrinkles. Spread a layer of peanut oil evenly on the chicken, and also spread a layer of peanut oil on the inner container of the rice cooker, and spread the dried shallots as evenly as possible. Put the chicken on the onion. Put the lid on and press the cooking button.

Soon you will hear the squeak in the pot, and the smell of the whole room (the smell of burning onions) is very attractive and appetizing. When you hear the rice cooker button jump to the heat preservation button, unplug the power supply, open the lid and turn the chicken over with chopsticks. At this time, you can see that the skin of the chicken is a little ripe. After a while, plug in the power again and press the "cooking key".

When the "cooking key" is turned to the "heat preservation key" again, unplug the power supply and open the lid. Don't take the chicken out in a hurry, because it's just cooked and very hot. If you chop it up or tear it by hand at this time, it will not only be hot, but also affect the appearance. After 20 minutes, the chicken is cold, put on disposable gloves, tear the chicken in the pot, and try to keep the chicken skin intact (conducive to setting the plate). Tear it up. Wipe the bottom of the pot with chicken skin and chives in the pot. The purpose is to get the chicken skin stained with the fragrant juice cooked by leeks. At this time, the chicken skin is also colored, so you can set the plate: first set the chicken skeleton and put the chicken skin on it. Finally, squeeze the leek juice onto the chicken skin.

skill

It is important to say it three times: this dish must not be boiled, otherwise it will affect the taste. This is what I have practiced many times. Both chicken and onions should be dried to make the chicken hard. Coat the bottom of the pot with peanut oil and cover with onions. Cooked chicken skin will only have a little coke, which can enhance the flavor and color the chicken skin. Moreover, leeks are very fragrant, and the aroma and juice make people's index fingers move!