Ingredients

1 local chicken, soy sauce, salt, garlic, ginger, sugar, cooking wine, vanilla, cooked sesame seeds and appropriate amounts of sesame oil

Steps

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1 Slaughter a native chicken, wash it, wipe it dry and set aside

2. Cut the garlic and ginger into thin slices and set aside

3 Add the cooking wine, Put soy sauce, sugar, vanilla, salt, garlic, and ginger into a large bowl and mix to make a sauce

4 Spread the prepared sauce evenly on the chicken body and belly, and massage the whole body of the chicken After 10 minutes, spread the sauce on the chicken again, pour the remaining sauce into the chicken belly, put it in a container and marinate it in the refrigerator overnight

5 Put the marinated chicken in In the rice cooker, there is no need to add water, just press the cooking button after powering on.

6 Cook until the rice cooker automatically jumps to the keep warm position, turn the chicken over, and then push it to the cooking position. When it jumps to the keep warm position again, use the residual heat of the rice cooker to continue simmering for 10 minutes before opening the pot. Take out the chicken and chop it into pieces, sprinkle with cooked sesame seeds, and drizzle with a little sesame oil.

Tips

1. The chicken should be marinated overnight in advance to make it more delicious.

2. There is no need to add water to the rice cooker, so that the chicken skin will be golden brown.

3. High-quality bare chicken has shiny skin, full eyeballs, elastic meat, slightly dry appearance, and is not sticky to the hands.