2, half of the walk-in chicken, bamboo sticks all over the body to tie holes, smear salt little, cooking wine, ginger. Cling film cover for half an hour, pour out the pickled water, deodorization.
3, prepare the ingredients, green onions cut into sections, part of the knot.
4, with seasonings: 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, tofu milk 1 small block.
5, disposable gloves on, just adjust the ingredients to wipe well, available onion knots dipped in seasoning wipe, massage. Onion knots, ginger slices, garlic with half, plastic wrap sealed, refrigerated, marinated for more than four hours.
6, rice cooker first open cooking a few minutes, the inner liner baking hot, brush a few drops of sesame oil, the less the better.
7, the bottom of the pot lay a layer of ginger, garlic cloves, and then lay the excess chicken skin cut down and chicken oil, put a lot of green onion segments on the top, the top of the chicken, with the skin side down, the excess green onion segments and previously marinated green onion knots and ginger slices, put on the top.
8, normal cooking once, and then choose fast cooking once again, after the end of the simmer for five minutes to open the lid.
9, dismantle the bones and arrange the plate.
10, cold oil, scallion segments, the remaining garlic, ginger, small fire frying until the scallion wilted. Onion oil poured into the bowl of cut scallions, nuisance.
11, scallion oil can be drizzled.