Rice cooker dry steamed whole chicken method, dry steamed chicken method

Now the chicken is really becoming more and more popular, it is not only delicious meat, and the method is also varied, each part of it can make a very delicious food, but today Fuzhou learning Japanese cuisine to share with you is the practice of steaming the whole chicken with a rice cooker, many people love to eat roasted whole chicken, although the roasted whole chicken is delicious, but the roasted chicken will inevitably be easy to get on fire, or the steamed whole chicken is more delicious, and it can retain its original nutritional value, It's just that many people don't know how to make steamed whole chicken with a rice cooker, and we will explain it carefully to you below.

Prepare the ingredients. A small native chicken is about two catties.

Count green onions. Garlic cloves several.

Onion 1/2 piece.

Potatoes 2 small pieces.

Marinade. Oyster sauce 60 grams.

30 grams of soy sauce.

30 g of grated garlic.

Sugar 30 grams.

30 grams of rice wine.

Steps. 1. Wash the chicken, blanch the skin with hot water, then spread the marinade evenly and place it in the refrigerator for a day.

2. Spread the ingredients on the bottom of the inner pot and stuff some of them into the chicken.

3. Spread the sauce evenly on the surface and pour part into it.

4. Put the inner pot into the rice cooker, add 3-4 cups of water to the outer pot, open the sauce halfway and pour it on the chicken, and steam twice.

5. Finished, juicy and flavorful.

Whole chicken steamed in a rice cooker is not only delicious, but also nutritious, and chicken lovers can try to do it at home.

Chicken is the most commonly eaten meat in our daily life, especially now that pork **all the way**, it has reached more than 30 yuan and 1 catty, and the ** of chicken has not changed much, the ** of the three yellow chickens is about 15 yuan and 1 catty, and the old hen is about 22 yuan and 1 catty. Stir-fried chicken, or stewed chicken? Teach you 1 rice cooker to stew chicken, 30 minutes out of the pot, so fragrant!

There are many ways to make chicken, no matter how you make it, it is very fragrant, so is it fried chicken or stewed chicken? Fried chicken, stewed chicken are very fragrant, but there is another method, the chicken is more fragrant, only need to have a rice cooker at home to do, 30 minutes can be out of the pot, after the good even the bones are very fragrant, the following will introduce to you the tips and methods of making rice cooker stewed chicken.

Tips. If you want to stew the chicken to taste tender, it mainly depends on the type of chicken, if it is a three-yellow chicken, the meat will be very tender, and if the old hen is old, the meat is firm and suitable for making soup.

Generally, the time for us to cook rice is half an hour, put the chicken in it and press the cooking button, it can generally be simmered, if it is not a rice cooker, it can be simmered for about 20 or 30 minutes. In the process of braising the chicken, when it is halfway through cooking, the chicken should be turned over so that the chicken will absorb the flavor.

How to make a rice cooker stewed chicken.

First of all, we prepare the ingredients for this rice cooker stewed chicken, 1 three-yellow chicken, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, ginger, green onion, salt, dark soy sauce.

First of all, clean the chicken you bought home, the chicken is best to be whole, take out the internal organs, do not cut the chicken skeleton, and then use a fork to prick some more holes in the chicken's thighs and breasts, so that it is easier to absorb the flavor when marinating. Clean the shallots, tie the knots, and shred the ginger.

Rub salt on top of the chicken, inside and out, then rub to melt the salt, then sprinkle shredded ginger on the outside and inside and marinate for half an hour.

Prepare a small bowl, pour half a spoon of dark soy sauce, 2 spoons of light soy sauce, and 1 spoon of oyster sauce into it, stir well, spread it on the chicken, and marinate for half an hour to make the chicken more flavorful.

Pour half a spoonful of cooking oil into the rice cooker, spread the knotted shallots in the pot, put a little shredded ginger, put the whole chicken in, sprinkle the ginger shreds on top, cover the lid so that you can press the cook button.

If you cook rice, it usually takes half an hour, turn off the heat when it has been cooked for 15 minutes, open the lid and turn the chicken inside, and then start cooking rice again, so that after cooking, our rice cooker stewed chicken is ready, take out the chicken, and then pour the soup in the pot on top of the chicken, and you can eat the chicken.

Ingredients: broiler chicken, preferably 1000g of Kawada chicken, several spoons of salt, appropriate amount of green onion, ginger, 1 teaspoon of chicken essence.

2. Steamed the marinated whole chicken in a steamer, it will be more convenient if there is a steamer and steamer at home. I use the steamer a little slower, steaming for an hour, estimated 40-50 minutes.

3. After removing from the pot, let it dry a little, and cut it into pieces when it is not hot.

4. Boil a bowl of chicken juice and pour it directly over the chicken. The steaming happiness came immediately.

5. In order to take pictures to look good, you can add some decorations. But it doesn't matter if you eat it at home, you can just put some coriander.

Ingredients: 1 Qingyuan chicken, 80 grams of fresh sand ginger, 80 grams of ginger, 3 teaspoons of fine sea salt.

1. Clean the chicken and prepare all the materials.

2. Sprinkle a teaspoon of salt over the chicken.

3. Be sure to knead evenly and slowly knead for five minutes.

4. Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well.

5. Fill the mixed salt and ginger grains from the chicken tail into the chicken belly and let it marinate for one hour.

6. Put the marinated chicken into the baking tray and steam it in the steamer for 30 minutes.

7. Tear the steamed chicken while it is hot, arrange it on a plate, pour chicken juice on it, and put coriander on it.

Step 1: Chop off the head, claws, and wings of the hen, disembowel the back, remove the internal organs and wash them, wipe the outer skin of the chicken with refined salt, and sprinkle fine salt into the bore to marinate;

Step 2: Wrap fennel, pepper and cinnamon tightly with cloth, put them into the chicken chest together with green onion and ginger pieces, and steam the upper drawer over a strong fire;

Step 3: Take out the fennel and ginger pieces, and don't wait for the ingredients;

Step 4: Cool the chicken and remove the bones, then cut it into strips 5 cm long and 1 cm wide, and stack it on a plate.

The three yellow chickens are the best, and the vegetable market does not have the practice of buying a chicken rice cooker and steaming chicken casually.

Poke the small hole with a toothpick on the chicken body, massage the whole body with light soy sauce (Haitian) and salt, put ginger slices in it to taste, for an hour, <>

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After 1 hour, put the ginger slices and green onions into the bottom of the rice cooker and lay the chicken fat on the chicken, and then put the chicken on its back and down (forgot to take a picture).

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I pressed the cook button and jumped to continue, and I steamed the cook button 3 times.

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When it cools, twist it off with your hand and put it on a plate.

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The tips are very convenient, and my mother said that it is also very fragrant.

Rice cooker steamed chicken is delicious.

Ingredients: 1 piece of 3 yellow chicken.

Orleans marinade, cooking wine, honey to taste.

Appropriate amount of ginger slices and green onions.

Cooking Tools: Rice cooker.

Production steps: 1. One three-yellow chicken, after cleaning, poke some holes on the surface with a toothpick to facilitate the flavor. This time, I used canned Orleans marinade, which is often used at home to make roast chicken, chicken wings, etc., which are more affordable than bags.

2. Only these three are used for pickling: cooking wine, honey and Orleans marinade. 2 tablespoons of cooking wine are evenly spread on the whole chicken to remove the smell and odor.

3. Find a larger container, and the daily washing basin is more suitable. Put in the cut ginger slices, sprinkle with an appropriate amount of marinade powder, massage the chicken while smearing, this process should be patient, keep rubbing, the dry powder is smeared too much and some can't be wiped off, then pour in a little honey, don't put water, it is a combination of marinade and honey.

4. The inner cavity of the chicken should also be smeared, which will take about seven or eight minutes, so that after processing, cover it with plastic wrap, put it in the refrigerator, refrigerate for more than 4 hours, and marinate it overnight. Otherwise, just like me, it will be marinated at 7 o'clock in the morning, and it can be processed and made at noon.

5. The marinated whole chicken should not be directly put into the rice cooker, but should be smeared with a layer of cooking oil at the bottom of the pot. Then it is to spread ginger slices and green onions, which are more suitable for chives. Only use the white part of the green onion, and the remaining green onion can be treated like this:

After washing, drain the water with kitchen paper, cut into minced green onions, put them in a plastic bag, and freeze them in the refrigerator. This treatment is the best way to preserve shallots, and if you buy too many shallots every day, you will not waste them.

6. Marinated three-yellow chicken, chicken feet into the inner cavity, about three catties with a four-liter rice cooker, the size is just right. If it is a capacity of three liters, and the three yellow chickens are relatively large, you can split the chicken in half and put it in.

7. Next is the key time for steaming chicken, generally the stalls of steamed rice are two gears, one is to accelerate cooking, and the other is fine cooking or fragrant bomb cooking, the total time of one gear is short, and the other gear takes time. Here you have to choose the longer setting, which is about 25-30 minutes.

And it is steamed 2 times, the first time it becomes a heat preservation file after the reminder, you have to open the lid and turn over the three yellow chickens, here remember to brush the remaining marinade juice before turning over, and brush it again after turning over.

8. Steaming once cannot achieve the effect of deboning, and only when the rice is steamed twice, the three yellow chickens can be thoroughly steamed. This is the state that has just opened the lid after the second steaming.

After waiting for ten minutes, I took it out, but when I turned it over for the second time, it was still a little sticky to the pan and a little chicken skin fell off. Tear it lightly, you can remove the bones, this practice, the three yellow chicken is not dry, after more than 50 minutes of production, the chicken is completely flavorful, and the taste has nothing to say.

The method of steaming chicken in the rice cooker can be said to be simple and rude, just follow the method, and soon you can taste a fragrant Meiyou Nai Nai

1. Remove the head and tail of the whole chicken, wash and drain the water.

2. Wipe an appropriate amount of salt on the prepared chicken, and if there is salt chicken powder, you can replace it with salt chicken powder and marinate it for half an hour.

3. Spread a few slices of ginger and green onion root on the bottom of the rice cooker, then put the marinated chicken in and press the rice cooking button.

4. Automatically jump the heat preservation button after a few minutes, turn over once after 20 minutes, and then press the cooking button, and you can do it after 20 minutes.

When steaming chicken in an electric pot, you need to pay attention to the following:

1. The inner liner of the rice cooker should be cleaned, and there should not be a little water, which is very important.

2. If you are afraid of paste, you can put a layer of oil at the bottom of the rice cooker, and you don't need to put too much.

3. After taking out the chicken, the juice in the rice cooker can be used as a dipping sauce.

1. Prepare fresh chicken.

2. Prepare red dates, cordyceps flowers and ginger.

3. Wash the chicken and chop it into even pieces.

4. Put it in a deep bowl, add shredded ginger, cooking wine, light soy sauce, pepper, and refined salt to burn.

5. Marinate by hand for 5 minutes, then set aside to marinate for 15 minutes.

6. Red dates, wash them and cut them into small strips; Soak the cordyceps flowers in warm water and then pick and wash them.

7. Add cornstarch and cooking oil to the marinated chicken and mix well.

8. Fold the steamer flat on the operating table and put the ingredients on the steaming grid.

9. During the steaming process, the aroma is pervasive, so attractive. When the steaming time is over, open the lid of the steamer and enjoy it.

10. Chicken has a high protein content, and is easy to be absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body. In addition, chicken contains ingredients such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin.

11. Chicken is also rich in potassium and sulfate amino acids, so it can make up for the lack of beef and pork.

12. Chicken has more vitamin A content than other meats, and although it is worse than vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

1. Ingredients: 1000 grams of hens. Seasoning: 5 grams of cinnamon, 25 grams of green onions, 25 grams of ginger, 15 grams of vinegar, 5 grams of star anise, 10 grams of salt, 5 grams of Sichuan pepper.

2. Chop off the head, claws, and wings of the hen, disembowel it with its back, remove the internal organs and wash it, wipe the skin of the chicken with refined salt, and sprinkle it with fine salt to marinate it;

3. Fennel, pepper and cinnamon are wrapped tightly with cloth, put into the chicken chest together with green onion and ginger, and the upper drawer is steamed with a strong fire;

4. Take out the fennel and ginger pieces, and don't wait for the ingredients;

5. Cool the chicken and remove the bones, then cut it into strips 5 cm long and 1 cm wide, and put it on a plate.