1, ingredients to prepare: 1000 grams of chicken, Accessories: 50 grams of lotus leaves, 300 grams of wheat flour, 150 grams of fat and lean pork, Brussels sprouts 100 grams, seasonings: 15 grams of salt, monosodium glutamate 2 grams of soy sauce 15 grams of pepper 2 grams of wine 25 grams of ginger 10 grams of green onions 15 grams of sugar 15 grams of vinegar 10 grams, 5 grams of sesame oil. Practice: child chicken slaughtered and washed, cut off the feet, wings, pick off the leg bone; child chicken with salt, soy sauce, pepper, cooking wine, ginger, onion marinade for about 1 hour; pork, Brussels sprouts chopped and fried into a filling; flour with water, salt and into the face of the mud to be used; lettuce washed and cut into shreds, add sugar, vinegar code taste; pork filling into the chicken belly, and then use the lotus leaf to the chicken wrapped tightly, then wrapped in twine, and finally dress the top of the clay, into the oven to bake! Take out; pour out the filling, cut the chicken into strips, loaded with strips in the plate, with the filling and sweet and sour lettuce on the table can be.

2, the preparation of ingredients: a three yellow chicken, green onions, ginger and garlic, dried chili peppers, star anise two, soy sauce, soy sauce, cooking wine, oyster sauce each two tablespoons, about 6 grams of salt, two tablespoons of honey. Wash the whole chicken, especially the giblets twice. Put the whole chicken into a pot, pour in the cooking wine, 5 grams of salt, and massage the whole body of the chicken with green onion and ginger for 10 minutes. Cut the garlic into thin slices, the chili pepper into small pieces, onion and ginger cut some more next to adjust the sauce, 1 gram of salt, soy sauce, soy sauce, soy sauce, oyster sauce. Mix two tablespoons each of honey, stir well. Pour the sauce over the chicken, add the garlic and chili peppers, and coat the chicken well. You can also use a toothpick to poke the chicken all over, so that it will be more flavorful. Cover with plastic wrap and marinate in the refrigerator for about 2-5 hours, or longer if the chicken is large; the chicken I bought was relatively small, so I marinated it for 2 hours and it was very flavorful. Rice cooker low onion and ginger, like to eat spicy can also add a little more dried chili, but also particularly delicious. Put the whole chicken into the rice cooker, chicken back side down, pour the marinade into the pot, add a small bowl of water. Cover the pot with a lid and select the rice simmering function, and let it simmer for about 30 minutes. For the last 10 minutes or so, turn the chicken over so that the back is facing up, and continue to simmer for another 10 minutes for more even flavoring. When the time is up, you can see that the whole chicken is golden in color, shiny and oily, and the aroma is so fragrant that you are really drooling. Finally, the chicken is ready to eat. With chopsticks gently inserted to feel the chicken meat is particularly soft, eat a bite is more tender and juicy.

3, materials: three yellow chicken a, Orleans roast chicken material. Practice: first chicken from the stomach where the cut do not cut off, and then put in the refrigerator with baking ingredients marinated 12-24 hours (marinated for 24 hours taste better), the middle and upper and lower heat (with a rotisserie fork is better) 200 degrees 60 minutes can be. Different oven temperature and time may vary somewhat, the last to observe the chicken body do not bake over Oh!