The rice cooker has many uses, the rice cooker was bought in the beginning to do rice. Last year, New Year's home for a period of time, research a variety of food, suddenly found that the rice cooker in addition to rice, do cake is also capable of, but also found that the rice cooker can also roast chicken. Since the rice cooker, you can also like to buy the kind of roast chicken, a roast a whole one.

The rice cooker can also do roast chicken, in fact, is not new, many people have done so, are very successful, after baking out of the chicken tender and juicy, not dry and not firewood, and fragrant soft off the bone, the taste is not worse than the outside to buy. The most important point is that it is not troublesome at all, very simple.

When I didn't use a rice cooker to bake chicken, I used an oven to do it, the oven is not very big, every time I buy a chicken is relatively small, especially troublesome, less meat, such as the wing tip, to use tinfoil wrapped half a day, to prevent baking paste, half a day to bake into. Some ovens, there can be turned specifically roast chicken rack is okay, some ovens do not have a rotatable rack at all, you need to keep turning, after baking out of it is easy to uneven, and the oven is not careful, will be baked too dry, because it is evaporated moisture.

With a rice cooker, you don't need an oven to roast a chicken anymore, and you don't need to go out and get a roasted chicken. The chicken itself is very cheap, but a rotisserie chicken, at the bigger stores, is still pretty expensive, at $50 for a chicken, or about $60 for the bigger ones. Buying a raw one all the way from the market, like a three-yellow chicken, is about 30 bucks. The ingredients you use at home are clean and simple to make, and you can also make different flavors.

Roasted chicken is very easy and simple to make in a rice cooker. Rice cookers have non-stick liners, so they are very easy to clean. And the rice cooker will keep the moisture in the rice cooker, so the chicken made will not be dry, not firewood, and it will be easier to get off the bone, and it will taste delicious, tender and juicy roasted chicken, and the flavor does not have to be poorly purchased, and who does not like it?

Roasted a whole chicken, feel like quite a trouble, in fact, very simple. The seasonings are nothing special, they are all commonly used at home. The most important seasoning when home baked chicken is, onion and ginger, mainly to put more onion and ginger, seasoning sauce is also universal, soy sauce and oyster sauce. Here is to share with you, the specific method of rice cooker roast chicken!

Roasted chicken in rice cooker simple practice:

First, clean a whole chicken, cut off the nails of the chicken feet, the chicken butt should be cut off, and use kitchen paper to absorb the moisture on the surface of the chicken, otherwise the moisture will dilute the seasoning. The flavor will not be strong enough.

Second, a green onion, a piece of ginger, soy sauce, oyster sauce, moderate. A little cooking wine and salt, a little sugar, a spoonful of honey. Sauce and chopped green onions and ginger mixed together, marinated washed chicken, preferably into a bag, to expel the air, so that the chicken inside and outside are wrapped full of sauce, and then put the bag, tie the mouth tightly, and start marinating. If you eat it the next day, you should marinate the chicken on the first day.

Keep it in the refrigerator during the summer. Halfway through the marinade, look to see if there are any places where the sauce hasn't marinated, switch positions, and try to get the whole chicken evenly drowned in the sauce. You don't need to put too much salt, soy sauce and oyster sauce are both very salty. If you like spicy food, you can put chili noodles.

Third, cut the scallions and ginger slices, lay them on the bottom of the rice cooker, and then put the marinated chicken in it, along with those ginger and scallions from when you marinated the chicken, and half of the sauce. When the remaining half of the sauce is halfway through the baking process, coat the chicken.

Fourth, rice cooker on cook mode, bake for about 15 minutes, turn the chicken over, bake for another 15 minutes or so, see where the sauce is missing, and when the chicken is a little lighter in color, baste it with a little more. About 40 to 50 minutes or so, the chicken can be cooked, depending on the size, you can use chopsticks to poke it halfway to see if it is cooked. Try to still choose a smaller one, and wait until you've done it a few more times and have experience with it.

If you want to eat other flavors, you can just buy seasonings, such as Orleans seasoning. Orleans seasoning powder marinade, you do not have to wipe off the water on the chicken, Orleans seasoning powder itself does not need to be diluted, direct Orleans seasoning, smeared on the body there is still moisture on top of the chicken can be, so that baked out of the flavor is more fragrant.