Because it is made of whole chicken, if you use an electric oven, the vegetable oil can be squeezed out for a long time, but the taste is dry; Cooked in an electric cooker, the chicken is crisper and more delicious. This time, three yellow chickens weighing nearly three kilograms were used. How to marinate and how to supervise the time are shared here:
Rice cooker steamed chicken food preparation in advance: Sanhuang chicken, Orlean gravy, rice wine, pure honey, appropriate amount of ginger slices and appropriate cooking tools: 4L rice cooker manufacturing steps:
The first step: a Sanhuang chicken, after cleaning, poke some holes in the surface with a wooden sign, which is beneficial to the taste. This time, I used bottled Orleans marinade, and I often cook roast chicken legs and chicken legs at home. This bottled marinade is more cost-effective than the bagged one.
Step 2: Only these three kinds are needed for pickling: rice wine, pure honey and Orleans marinade. 2 evenly spread the fried rice wine on the whole chicken to remove the fishy smell. Find a bigger vessel, and the daily kitchen sink is more suitable. Add ginger slices, sprinkle with appropriate halogen powder, and massage the chicken while wiping. This process requires patience and constant friction. If there is too much powder, and some can't be pushed off, pour some pure honey, and don't put cold water. This is the ingredient of marinated and pure honey.
Step 3: part of the inner wall of the chicken also needs to be smeared, which takes about seven or eight minutes. Then cover the fresh-keeping bag, put it in the refrigerator, freeze it for more than 4 hours, and marinate it overnight. Otherwise, like me, it will be pickled at 7 am and can be produced and processed at noon.
Step 4: The whole salted chicken can't be put into the rice cooker directly, so you should first coat the bottom pot with a layer of vegetable oil. Then smooth ginger slices and wax gourd slices. It is more appropriate to use shallots here. The shallot only uses part of the onion root, so there are so many green plants left, which can be solved as follows:
After cleaning, drain the water with kitchen paper, cut into chopped green onion, put it in a film bag and store it in the refrigerator. In that case, just grab it properly. This solution is the best way to preserve green onions. Buy more green onions every day and you won't waste them.
Step 5 marinated Sanhuang chicken, chicken feet are put into the inner wall, and a four-liter rice cooker weighing three kilograms is used, which is just the right size. If the volume is three liters and the Sanhuang chicken is very big, you can cut the chicken in half and put it in. Next is the important time to steam the chicken. Generally, there are two stalls for steamed rice, one is to speed up cooking, and the other is to cook carefully or call incense bombs to cook. In short, one stall takes a short time and the other takes a long time.
Step 6: Choose a file that takes a long time, about 25-30 minutes. Moreover, it is still steamed twice. In the process of changing to the heat preservation gear at the first prompt, it is necessary to open the lid and turn the Sanhuang chicken over. Remember to brush the remaining pickling juice before turning, and then brush it again after turning.
It is difficult to achieve real osteogenic effect by steaming once. Sanhuang chicken can only be cooked completely by steaming twice. The same is true of the watch cover just after the second steaming. After waiting for more than ten minutes, I picked it up. The second time I turned it over, it was a little sticky and a little chicken skin was missing. A slight tear will break the bone. This way, the three yellow chickens are tender and will not dry. After more than 50 minutes of cooking, the chicken is completely tasty and has no taste.