Hello everyone, I'm a big cousin. Since I got a new rice cooker this afternoon, I'm so excited that I have to cook a rice cooker to express my respect. I rummaged through the boxes and found half Chicken, and finally decided to make the rice cooker version of the chicken with ginger, ginger and spring onion.

The main material is: half a chicken (it is best to buy a three-yellow chicken if you can, I amcostco chicken, so half is enough), salt-baked chicken powder, sand ginger powder, black pepper powder, soy sauce, ginger, green onion

First, wash the half chicken thoroughly, soak it in water2hours, every Go for blood every half hour.

Mix the salt-baked chicken powder and sand ginger powder together and spread it evenly on the chicken, thoroughly spread the chicken skin and chicken evenly.

Here is a reminder, remember to lift the chicken skin and apply the sauce to the gap between the skin and the meat to ensure that the sauce is all over the place. Finally, add a small amount of soy sauce and black pepper, and marinate for 1hour.

Here comes the key point: Tear a little chicken skin and place it on the bottom of the pot, and spread the onion and ginger slices evenly. Put the whole chicken into the pot, place the chicken skin side inward, press the cooking button directly, and you can wait. After cooking, the first time is more juicy. If you want to dry it, press it again to cook, and the juice will be collected immediately. Since I'm making shredded chicken, I prefer the original chicken sauce.

Peng deng deng, super delicious shredded chicken. You can eat it directly or tear it by hand. The chicken is very tasty, and the sealing performance of the rice cooker is very good. The chicken juice is very rich and delicious as a seasoning.