1

Three yellow chicken a, wash, control the water. Stuff the chicken claws into the chicken belly and chop off the head. Pour in green onion, ginger, star anise and Dahi Dahi barbecue sauce.

2

Put in dark soy sauce. Add soy sauce and put in Hua Diao wine.

3

Put in sugar. Add salt. Stir well, put into a bag, tie it firmly, and put it into the refrigerator to marinate, turning every 4 hours.

4

Put the marinated chicken into the pot with the stock. Picture 11 is the amount of liquid for the soy sauce, soy sauce and Hua Diao wine, there is no water in this. Turn on the rice cooker, press the work button, bring to a boil, scoop up the liquid with a spoon and pour it over the chicken.

5

After the rice cooker jumps up, press it again, pouring the juice a few times in between to evenly color the chicken. After both jobs, the pot still has soup inside. Figure 14 Rice cookers really don't boil water, do they? Fish out the chicken, control the water, put the oil in a separate pot, and when it's 50 percent hot, add the chicken and deep fry until the skin is golden brown and dry and crispy. (About 3-5 minutes)

6

Wash the carrots and cut into square strips. Cut another small v-shaped corner for each corner. Cut four times and break off as shown in picture 18.

7

Tips:1. Try to choose small three-yellow chicken, which can be more fully flavored. 2. Marinating the chicken beforehand can also help with the flavoring. If you don't have time to marinate, you can directly enlarged ingredients, seasonings brine chicken, and then fried, this method I also tried, but also good drops.3, rice cooker work process, use a spoon to scoop up the soup, evenly poured to the chicken, to ensure that there is no immersion into the juice in the chicken, but also can be evenly colored.4, rice cooker sealed, will not simmering dry water, so don't worry about it, but it also depends on your own rice cooker.5, chicken simmering Cooked, fished out and drained, to prevent the oil into the pescetarian splash injury. 6, fried chicken oil temperature of 5, 6% or so into the, too much fire easily lead to excessive coloring of chicken.

8

This whole chicken to entertain guests, is definitely enough to be a big dish level, if divided into stars, I recommend you 5. The tedious process, coupled with the rich flavor, will definitely impress your guests and earn face!

9

The outer skin of the crispy chicken is the most flavorful, the brining is the most in place, after frying, slightly charred, eat dry and crisp feeling, fragrant ah! However, the fat content is the highest, it is really torn while grabbing the food ah!

10

Crispy chicken cooking time is long, but it is not difficult, marinade, simmering, the use of the easier lazy way. Rice cooker simmering, no water, more intense flavor, the main thing is not to worry about dry pot, paste pot, everything to it, without delay you do other work.