1. Ingredients: chicken, ginger, chives, garlic, light soy sauce, cooking wine, dark soy sauce, salt, black pepper, oyster sauce, onion, pepper powder.

2. Wash the chicken with warm water after buying it, and chop it off again. Peel the ginger, wash it and slice it into slices. Prepare some more. Peel the garlic cloves, wash them and pat them flat. Onions Cut evenly into thin strips, don’t cut too thin, just look like the picture, about five thin scallions, and tie them into a knot for later use.

3. Wash the baby chicken, stuff it with ginger slices and garlic cloves, rub a layer of edible salt inside and out, top with three spoons of light soy sauce, four spoons of cooking wine, and one spoonful of dark soy sauce. , a spoonful of black pepper, a spoonful of Sichuan peppercorn powder, a spoonful of oyster sauce, put all the seasonings in and apply the seasonings evenly on the chicken with your hands. Be sure to spread them evenly, otherwise it will affect the taste of the food. Wrap the chicken in plastic wrap and marinate in the refrigerator for two hours.

4. Take out the marinated chicken. Don’t rush to put it into the rice cooker. First put a layer of shredded onions on the bottom of the rice cooker, add a little more, and then put the whole marinated chicken. Place chive knots on top of the chicken.

5. Close the lid of the rice cooker and press the cooking button. Don’t open the lid in a hurry after the rice cooker automatically jumps. Let it simmer for another 5 minutes, then remove from the pot and the food is complete.