1. three yellow chicken a, wash, control the water

2. chicken claws stuffed into the chicken belly, chopped off the head

3. pour green onions, ginger, star anise, barbecue sauce

4. into the old soy sauce

5. into the soy sauce, into the flower carving wine

6. into the sugar

7. into the salt

8. Stir well, put it in a bag, tie it tightly and put it in the refrigerator to marinate, turning it over every 4 hours

9. Put the marinated chicken into the pot along with the stock

10. Picture 11 is the amount of liquid in the light soy sauce, light soy sauce and Hua Diao wine, which has no water in it

11. Turn on the rice cooker, press the work button, bring it to a boil and then pour the liquid, with a spoon Scoop up and pour the liquid onto the chicken

12. After the rice cooker jumps up, press it again, pouring the juice a few times in between so that the chicken is evenly colored

13. After the two times of working, there is still soup inside the pot. Figure 14 rice cooker really does not boil water it

14. the chicken out, control the water, another pot of oil, 5 into the heat, into the chicken fried until the skin is golden, dry and crispy can be (about 3-5 minutes to fry)

15. carrots washed, cut into square strips

16. each corner and then cut a small corner of the v-shaped