Rice Cooker Stewed Chicken

Don't need to put too much seasoning, the less seasoning, the better the chicken maintains its fresh flavor. It is easy to operate and delicious!

Raw materials: chicken, pepper, salt, soy sauce.

Practice steps:

Step 1, ingredients: chicken, pepper, salt, soy sauce.

Step 2, salt, pepper crushed, coated all over the chicken body, coated evenly, after the excess juice into the chicken stomach inside, marinated for 2 hours. The amount of salt according to personal taste moderate amount is good.

Step 3, this is the marinated chicken, put the rice cooker before brushing on a layer of soy sauce coloring, finished chicken color is beautiful. I'm not sure if I've ever taken a picture of it, but I'm sure it's a good idea to do so.

Step 4, into the rice cooker press the cook button, the first time cooked keep warm for 5 minutes. This way the chicken is reversed so that the skin doesn't stick off and stays intact. Reverse and then press the cook button, cook and hold for 10 minutes, remove and eat while hot fresh and flavorful.

Tips:

I like the simplicity of this flavor because this way, it keeps the original chicken. The less material you use, the more you can keep the original flavor of the chicken.