Ingredients: chicken 1, barbecued pork sauce 150g, ginger 1, 2 tbsp cooking wine, 2 tbsp soy sauce 1 tbsp soy sauce, 2 tbsp soy sauce, cooking oil 1 tbsp salt.

1. Wash the washed chicken, cut off the buttocks, and add ginger slices, cooking wine, soy sauce, salt and barbecued pork sauce.

2. Wear disposable gloves to evenly spread the seasoning, and poke holes in the chicken with toothpicks to help the taste.

3. Cover with plastic wrap and marinate for more than 5 hours. If possible, it can be refrigerated overnight, which is more delicious.

4. After marinating the chicken, add a tablespoon of oil to the bottom of the inner container in the rice cooker, and then add a few slices of ginger.

5. Put the marinated chicken in and make it more comfortable (haha). Pour the gravy into the pot together and brush a layer of barbecued pork sauce on the surface of the chicken.

6. Then press the standard cooking button of the rice cooker and wait for cooking. When it is cooked, open the lid and the chicken is cooked. You can brush a layer of barbecued pork sauce on the surface.

A simple and delicious roast chicken can be served.

Extended data

The raw materials for roast whole chicken are 1 chicken (about 1.5kg), 100g pork fat, 50g Yibin sprouts, 5g shredded ginger, 5g shredded onion, 15g pickled pepper, 30g cooking wine, 5g refined salt and caramel. Practice (1) Kill the chicken's hair, cut a 5 cm long incision under the left and right ribs, take out the internal organs, cut off the anus, wash it, and rub cooking wine and refined salt on the inside and outside of the chicken. Wash and chop sprouts, and shred fat pork. (2) Put the wok on a big fire, heat it with oil, add shredded pork and stir fry, add sprouts, pepper, red pepper, ginger, onion and soy sauce, stir fry evenly, put it into the chicken belly, and seal the opening and anus with bamboo sticks (to prevent oil leakage during barbecue). (3) Cross the steel forks horizontally under the chicken wings on both sides of the chicken leg, and fork out one fork into the chicken skin. Fold the chicken wings back to the chicken ridge, and don't tilt them. The chicken head will bend from the corns and pass through the tip of the other fork. Then hang the chicken in a ventilated place to dry the water, put it on the soup pot, scoop up the hot soup and pour it on the chicken (don't let the soup flow into the chicken's abdomen). After the chicken skin is heated and shrunk, drain the water and apply maltose evenly. (4) Build a square baking pool with bricks, put charcoal around the pool after burning, and put 1 bowl in the middle (dripping oil when receiving roast chicken). Then put the fork with the chicken flat on the brick pool, slowly turn the fork handle for barbecue, and roast the chicken breast and chicken leg for a while. Brush sesame oil while baking until the color is yellow and red, the skin is crisp and the meat is cooked. Take down the chicken, take out all kinds of ingredients from the chicken belly and put them at one end of the big plate. Tear the chicken into 4 cm long pieces and arrange them neatly at the other end of the plate. Take 1 bowl, add broth, monosodium glutamate, soy sauce and sesame oil to make a sauce, and pour it on the chicken pieces. Serve with two plates of lotus leaf cakes seasoned with onion juice. The characteristic color is yellow and red, and the meat is tender, crisp and delicious.