How to make rice cooker chicken delicious, how to make rice cooker chicken delicious

Teach you how to make baked chicken in a rice cooker simple and delicious.

When I was in middle school, I tried for a while, my parents went out to work, my sister and brother at home, every weekend when I came home from school, I would make a dish with endless aftertaste, at that time, the mobile phone was not as many functions as it is now, I didn't understand how to ask a Du Niang, at that time, I heard my sister say that I wanted to eat rice cooker baked chicken, and I emptied my mind to think about how to get it.

Don't pick the old chicken, the old chicken is difficult to bake, two or three catties of three yellow chickens are the best, and some internal organs such as chicken heads, chicken necks, chicken feet, etc., are used for making soup. The chicken body is disemboweled, and the sauce made of light soy sauce, five-spice powder, ginger, garlic, salt and oil is evenly spread on the inside and outside of the chicken, and the chicken body is turned over every once in a while to make it evenly flavored.

After marinating for an hour, prepare some raw vegetables, personal favorite peppers, or onions, green vegetables (you can choose the pad pot raw vegetables according to your favorite taste), spread on the bottom of the rice cooker, one is to prevent the bottom of the pot from burning, and the other is to let the unfamiliar fragrance enter the chicken, which will make the chicken particularly fragrant and smooth.

Spread garlic and ginger on the inside of the chicken, put the sauce into the pot, and then bake for about half an hour, turn off the heat of the rice cooker, and then turn on the pot and take out the baked chicken.

Take out the rice cooker baked chicken and cut it into pieces, pour the fragrant sauce of the rice cooker, the thick fragrance is overflowing, the chicken skin is full of garlic, the chicken is tender and smooth, the chicken is rice, you can eat several bowls of rice in one breath, and then a small bowl of chicken soup after the meal, which is the most satisfying thing to return home.

A rice cooker baked chicken, no need to fry vegetables, and there is soup to drink, a meal is simple and delicious, in fact, I was thinking about being lazy, but I didn't expect that by mistake, it became a long-lasting delicacy, and now I think about it and leave my saliva.

A delicious way to cook chicken in a rice cooker

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 preparation of braised chicken rice in a rice cooker.

Chop the chicken into small pieces and chop the squid and put it together Then you can start seasoning Add a spoonful of salt, 3 spoons of soy sauce, two spoons of cornstarch, and 2 spoons of sesame oil The sesame oil is so fragrant As soon as you put it down, I feel that the soul of the chicken will run out ( After putting all the seasonings, mix well and marinate it.

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When marinating chicken, we can use the free time to wash the rice.

Before discharging the rice cooker and simmering, you should put the ingredients in the pot and fry it, so that the chicken fat will be more fragrant and fried * o * If you feel troublesome, you can ignore this step ( o ;;

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After frying, put them all out of the rice cooker and stack the soaked scallops.

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Spread the washed rice on top.

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Pour the water into it just before the rice ......Because there's chicken underneath, and finally close the lid and start the switch, and you can wait to eat it

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When it's cooked, mix them with soy sauce and start eating!!

Rice cooker chicken is delicious and simple according to the following method:

1. First of all, prepare a three-pound or so chicken, preferably a free-range chicken raised at home in the countryside, kill the whole one to dry the water, and then prepare a little green onion and ginger slices.

2. Put the green onion and ginger slices into a large deep dish, then put the dried chicken into it, add a small half bowl of rice wine, an appropriate amount of light soy sauce, a little dark soy sauce, and spread it evenly.

3. Apply the wild cover for about 10 minutes, stuff the green onion and ginger into the chicken belly, apply the chicken belly evenly, then add some juice to it, put it on a plate, seal it with plastic wrap, and marinate it in the refrigerator for 2-3 hours.

4. When the chicken is almost marinated, take it out and massage the chicken again, then prepare a non-stick rice cooker, pour oil into the pot, and put the chicken into the rice cooker and pour the juice down.

5. Cover the pot, press the cook button, and cook for 15 minutes.

6. If you don't grasp the time well for the first time, you can open the lid to see if there is more juice left at the bottom of the pot, if there is more, you can boil it for a little longer and then turn it over, I stare at this basic 15 minutes or so to turn it over is very suitable.

7. After turning over, boil for about 10 minutes, clip out and put aside to cool a little Step 8: After cooling slightly, you can tear it by hand to eat, or you can chop it into pieces, this is as you like, how to eat as you want, we like to cut it into pieces and put it on the plate, and then pour the remaining juice at the bottom of the pot.

This recipe can actually be made into any rice cooker lo-mei, it's really addictive, it tastes amazing, recommend it to my little sweet potatoes, be sure to try it, you will definitely come back to give me a review that it's delicious, trust me! Because it's not enough for me to eat half a piece myself!

Ingredients: Half a three-yellow chicken.

Light soy sauce 4 scoops.

1 scoop of dark soy sauce.

1 2 scoops sugar.

2 bay leaves.

Star anise: 1 pc.

4 pieces of dried tangerine peel.

Sliced ginger 6 slices.

8 green onions Novice zero failure rice cooker stewed chicken, so delicious that licking fingers 4 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of sugar stir well, chicken piercing smeared and marinated for half an hour.

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Ginger slices, green onion segments, put the chicken, star anise, bay leaves, tangerine peel, shallots and the sauce left over from the marinade into it, press the cook button.

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After that, open it and turn it over, press the cook button again, and finally keep it warm for 15 minutes and sprinkle some chopped green onions! If you like food, remember to collect and follow me, thank you for your support! Keep updating more delicacies!

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Tips:

Chicken, ginger, green onion, oil, salt, sugar, light soy sauce, dark soy sauce, cooking wine.

1. Remove the internal organs of the chicken and wash it for later use.

2. Wash the green onion and slice the ginger for later use.

3. Mix with a spoonful of dark soy sauce, half a spoon of light soy sauce, a spoonful of cooking wine, a spoonful of sugar and an appropriate amount of oil and salt to make a sauce.

4. Wipe the chicken inside and out with the sauce once, and keep massaging the chicken, so that the chicken can be more flavorful, and then marinate for two hours.

5. Coat the inner wall of the rice cooker with a thin layer of oil, and use ginger slices and green onions to pad the bottom.

6. Put green onions and a few pieces of ginger in the chicken belly, then put the chicken in the rice cooker and drizzle with the remaining sauce.

7. Plug in the rice cooker and press the cooking gear; After the rice cooker jumps gear, press the cooking setting again.

8. After the rice cooker jumps again, let it sit for about 10 minutes, and it's OK.