2. Put a thin layer of salt on the chicken, put two pieces of ginger in the chicken belly and let it stand for five minutes.

3. Prepare a container, put one tablespoon of soy sauce, one tablespoon of soy sauce, a little salt, one tablespoon of sugar and a bottle of cooking wine, and mix well.

4. Spread 3 evenly on the chicken and marinate for 20 minutes.

5. Put a piece of chicken oil (edible oil is also acceptable) on the bottom of the rice cooker, and lay the onion (sliced onion) and ginger slices flat on the bottom of the rice cooker.

6. Put the marinated chicken into a rice cooker covered with ginger slices, onion and chicken oil, and pour in the marinated seasoning. Pour a spoonful of salad oil on the chicken, plug in the electricity, press the cooking button, wait until the rice cooker jumps up, boil it ten minutes later, take out the chicken, tear it open, dip it in your favorite dip, Jiang Mo, minced garlic, ginger juice, a few drops of soy sauce and a little chopped green onion.

Hand-grabbed chicken is a traditional local dish in China. The golden skin is one of the selling points of hand-torn chicken. Golden skin, crystal clear, fragrant, tender meat, moderate oil content, delicious juice, not greasy or hard, fresh flavor to the bone marrow. Compared with ordinary chicken food, hand-torn chicken is drier and milder, and is suitable for different people.