1. Ingredients: 1 three-yellow chicken, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of barbecue sauce, appropriate amount of Huadiao wine, appropriate amount of white sugar .

2. One three-yellow chicken, washed and dried.

3. Stuff the chicken feet into the chicken belly and chop off the chicken head.

4. Pour in green onion, ginger, star anise and barbecue sauce.

5. Add dark soy sauce, light soy sauce, Huadiao wine, sugar, and salt.

6. Stir evenly, put it into a bag, tie it tightly, put it in the refrigerator to marinate, and turn it over every 4 hours.

7. Put the marinated chicken and soup into the pot.

8. Turn on the rice cooker, press the work button, and after boiling, scoop up the liquid with a spoon and pour it onto the chicken.

9. After the rice cooker jumps up, press it again and pour the juice several times in the middle to make the chicken evenly colored.

10. After working twice, there is still soup in the pot.

11. Take out the chicken, drain out the water, add oil in another pan, heat 50%, put in the chicken and fry until the skin is golden, dry and crispy (about 3-5 minutes).