Chicken 1, soy sauce, salt, garlic, ginger, sugar, cooking wine, vanilla, cooked sesame and sesame oil.

step

1 native chicken 1 only slaughter, wash and dry for later use.

2. Slice garlic and ginger separately for later use.

3 Put the cooking wine, soy sauce, sugar, vanilla, salt, garlic and ginger into a large bowl and stir into a sauce.

4. Spread the prepared sauce evenly on the chicken body and belly, massage the chicken body for 10 minute, then spread the sauce on the chicken body, pour the remaining sauce into the chicken belly, put it in a container and marinate it in the refrigerator for one night.

5. Put the marinated chicken into the rice cooker without adding water, and press the cooking button after electrifying.

6. When the rice cooker is cooked, it will automatically jump to the heat preservation file, turn the chicken over, and then press it to the cooking file. When it jumps to the heat preservation file again, it will continue to stew for 10 minute by using the waste heat of the rice cooker, then boil, take out the chicken pieces, sprinkle with cooked sesame seeds and a little sesame oil.

skill

1, the chicken should be marinated one night in advance, and it tastes better.

2, the rice cooker does not need to add water, so the chicken skin will be golden.

3, high-quality nude chicken skin is shiny, full of eyeballs, elastic meat, slightly dry appearance, and non-sticky hands are good chickens.