Half a chicken,

Oily food, salt,

White wine, white sugar,

Onion, ginger, soy sauce,

working methods

1. Wash the chicken, if there is oil, tear off the fat oil, put a little salt outside the chicken, and drain it (until there is no water on the surface of the chicken skin).

2. Oil, soy sauce, soy sauce, white wine, sugar, ginger and onion, mix well to make flavor juice for later use.

3. Spread the sauce evenly on the drained chicken and marinate for two or three hours, during which the chicken should be turned over.

4. Put the ginger slices and onion knots in the bottom of the rice cooker, add chicken oil if there is any, and pour the remaining flavor juice, add the marinated chicken, cover it, press the cooking button and cook for 20 minutes. Remember to turn the chicken over.

5. After cooking, turn off the power and simmer with the remaining temperature. Then take out the cut pieces and put them on a plate, sprinkle onions on the chicken and pour out the juice from the rice cooker.

I ate at an aunt's house when I was on a business trip in Liuzhou. I thought it was really delicious at that time, but unfortunately I couldn't cook it myself. After finally knowing the method, I implemented it for the first time at the weekend, and the effect was good, but it was a little too much and a little salty at that time. I did it quite well for the first time, haha!

material

1, half a fresh grass chicken (I bought half a hen weighing about 3 kg)

2, ginger, moderate amount of soy sauce, soy sauce (I use Haitian), a little yellow wine, a small angle of octagonal (a corner of an octagonal, too much will spoil)

working methods

1, fresh half chicken washed and dried.

2, take the right amount of soy sauce (soy sauce is colored, not too much, salty), soy sauce, a little yellow wine, water and mix well for use.

3, put a little oil in the pot, a few pieces of ginger, saute, add the prepared half chicken, seasoning soy sauce (the taste juice can be half chicken), cover the small pot cover after the fire is boiled, simmer slowly, and occasionally pour the juice along the pot on the naked chicken. Turn the chicken over for five to ten minutes and stew until the soy sauce is almost dry. When the fragrance basically enters the chicken, it can be cooked!

PS: This dish doesn't use salt at all. Soy sauce itself is salty.