1. Ingredients: old hens, dark soy sauce, cooking wine, light soy sauce, pickled chicken powder, ginger, onions, dried ginger, carrots, and shiitake mushrooms.

2. Prepare a fresh old hen, clean it, put it in a large basin, then pour some boiling water into it, scald the chicken skin to shrink the skin and meat. The taste is firmer and more tender.

3. After the chicken skin on both sides has been blanched and shrunk, you can remove the water and start marinating it. First pour a tablespoon of dark soy sauce for coloring, and spread it evenly with your hands. Apply dark soy sauce to every part of the chicken skin.

4. Then pour a spoonful of cooking wine to remove the fishy smell and increase the aroma, a large spoonful of light soy sauce to enhance the freshness, and then add a packet of marinated chicken powder, about 50 grams, and then continue to add the chicken Apply evenly inside and out.

5. Massage here for a while to make it better color and taste evenly. Don’t forget to pay attention to the inside of the chicken belly. Massage it for about five minutes and put it aside to marinate. Hour.

6. During the marinating time of the chicken, we need to prepare some ingredients. Cut a piece of ginger into slices, then a quarter of an onion, cut it into small pieces, and prepare a few slices of dried ginger. Shajiang, put in a bowl and set aside.

7. Then prepare a small carrot, peel it and clean it, then cut it into hob pieces. Then prepare a few dried mushrooms, soak them and clean them, squeeze out the water and set aside. .

8. After the chicken is marinated, put the freshly prepared mushrooms, carrots, and a few slices of onions into the chicken belly to let the chicken absorb some of the flavor of the vegetables.

9. Then use toothpicks to seal the chicken belly and fix it. Then prepare a rice cooker, put some ginger slices, onion slices, and dried ginger slices on the bottom, and then put the whole chicken Put the chicken in, and pour the marinade sauce into it as well.

10. When all the ingredients are ready, cover the lid, activate the quick cook button, and cook for 30 minutes. During the cooking process, you can ladle the sauce onto the chicken and turn it over halfway. Cook once or twice for even heating and consistent doneness.

11. After 30 minutes, use chopsticks to poke the thickest part of the chicken. If no blood comes out, it means the chicken is cooked. Take it out, put it on a plate and let it cool slightly. Cut into pieces and eat.