What do you eat for the holidays? Is it all about eating out? For once, our family didn't go out. It was really too tired. It is ready to make a table at home with one dish. I have to try the recipes you want to try. Today, I want to try my heart, I have a long time. Chicken. Marinated chicken this dish is very powerful, but it is easier to make simple hard vegetables than to cook, hooked on a plate, rump of chicken is really lovely and attractive.
Clean, pop things, put in a rice cooker, 3 steps, salt, chicken, will explode when torn
Preparation of ingredients
A light chicken about 1100 grams, 40 grams of powdered salt, 1 ginger, 7, 8 slices, 1 teaspoon of cooking oil, plum chili pepper
Detailed instructions
1, bought a customary chicken (you can also use other chickens, such as) three yellow chickens in relatively tender condition), clean clean clean, strain the water dry, preferably with blotting paper to absorb excess water. Note that I photographed the chicken's abdominal cavity.
2, preparation of salt powder. I bought chicken this time, ghost after ghost about 1100 grams, powder 40 grams. However, each brand of salt powder is different, the marinating time is different, and personal taste deviates.
If you do not have salt powder, you can use curry powder, salt and five spice powder 1:1.
Chicken was coated with flour, applied and then coated, and then give the chicken a massage, so that the flavor is fully absorbed, 360 degrees without dead ends, and you can have disposable gloves here. It is then wrapped in plastic wrap and marinated for 2 hours.
3, the bottom of the rice, ginger, two onions, sprinkle a few chili peppers and pick a spoonful of cooking oil.
The oil really only needs a small spoon, and do not even put it on, because when you will have chicken fat dripping, do not worry about the rice cooker.
4, place the marinated chicken in front of it, cover the pan and start the normal cooking program (about 35 minutes).
Why do you want to face it for the first time? Because the front towards the face, the chicken just leaves enough space for the flavors of the seasonings at the bottom of the pot, while the released chicken oil and moisture can only get right down to the drop. In the meantime, mix in the salty flavors of the ginger chili, the filament and the rice cooker for a moment and I don't even want to leave the kitchen.
Clean, pop things, put into the rice cooker, 3 steps, salt, chicken, tear when it will explode time, uncovered. Wow, Huang Chengcheng is really pretty!
5, this time, don't worry, turn it so that the back of the chicken is exposed to a variety of chicken fat and mix seasonings in the pot, press the cook button and continue for about 8 minutes.
This is a big feat, the smell of gold, the smell of rice, the salt, the salt, the chicken, the official release of the pan. After taking photos at the speed of light, rush and greet people coming over to eat!
"When I opened the chicken thighs, I could clearly see the crack between the chopped chopper, so gentle! And the chicken is specially savored, lips and teeth are fragrant! Mom, no exaggeration, it was my birth to eat the best dish you have ever accomplished. The old truth, the dish you have done is very good, but I must send you from the heart and tell you that from the heart, which is the best at it! "
Then I did it again, and I bought chicken than before. This time, the chicken was butchered and the head tapered to a more beautiful photo. Smaller pieces attached to the root of the chicken wings are into the rice cooker, the color of the charcoal.