Baked chicken in rice cooker

Baked chicken in rice cooker

Introduction:

"Simple! Simple! I don't like too much seasoning when I cook. Too much seasoning covers the original flavor of the main ingredients. Use simple seasoning to keep the original flavor of chicken. Although the seasoning is simple, it tastes fresh! Incense! ---You'd better have a taste! Woman! Simple dress, impression, comfortable! Nice to see! Food! Simple cooking, give people the way to eat, original! Good luck

Production steps:

Step 1: wash all the ingredients, cut the scallion into sections, and mix the old soy sauce with the raw soy sauce.

Step 2: put green onion and ginger on the bottom of the rice cooker.

Step 3: apply the salt and soy sauce on the skin of foamed chicken in order. Put some salt in the cavity of chicken. Only apply the skin on the soy sauce, and the color will be better.

Step 4: the chicken discharge rice cooker, press the cooking button, when the button trips, it will be stuffy for about 5 minutes, turn on the rice cooker, turn over the chicken, and then press the button, when the second trip, it will be stuffy for about 8 minutes, open it and stab it with chopsticks, if there is no blood flow, it means it is ripe, if there is any, just cover it and simmer for a few more minutes.

Step 5: my chicken is ready! It smells good~~~

Materials required:

Chicken: one

Scallion: 8-10

Ginger: three pieces

Salt: About 8g

Soy sauce: a little

Veteran: a little

Note: it's best to use 750-900 grams to raise chickens. Don't put too much soy sauce. It's only used to adjust the color. The whole skin of chicken should be evenly coated with soy sauce! Put 2 scallions in the chicken cavity.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: Original