1. Preparation of ingredients: the main ingredients: chicken thighs 5 (from the center of the chopped); Ingredients: green onions: 1, ginger: 1 piece, Orleans barbecue seasoning: 70 grams, sweet noodle sauce: 5 tablespoons, oyster sauce: 5 tablespoons, cooking wine: 50 ML, honey: a little.

2

Chicken thighs blanched, picked up and washed, with a toothpick in the chicken thighs full of small holes in order to taste, dry water standby.

3 shredded scallions and ginger, pour the Orleans seasoning, sweet noodle sauce, oyster sauce and cooking wine together and give the chicken thighs a massage. Cover with plastic wrap and refrigerate for half a day. This can be done the night before and removed the next day. If you have time you can toss again halfway through so the flavoring and coloring is more even.

4. Put ginger slices in the bottom of the rice cooker liner. Pour a little cooking oil into the pot.

5, the marinated chicken thighs yards, this time the sauce has enough, did not add water.

6 start the rice cooker "rice" function, select "fine cooking" "sticky". At the end of a program, add a little honey and turn the chicken thighs in the pot to make them evenly colored. Since the seasonings are salty, you don't need to add salt, but you can decide whether to add salt at this step according to your taste. After tossing, start the "Cook" function again, select "Cook" and "Sticky", and then remove the dish after the program ends.

7Slightly spicy but also a little sweet good flavor.

8The aroma is three days.

9 1. Blanch chicken thighs in cool water in the pot, which is more conducive to removing impurities in the meat and keep the meat tender.

2. Please stir-fry appropriately in the middle of the process so that the coloring and flavor can be more evenly distributed.

3. Since the seasonings are salty, you don't need to add salt to the meat, but you can add salt in the second step according to your taste. Adding salt too early will accelerate protein curing and make the meat firewood.