How to make rice cooker version of baked chicken
- < img alt="Baked Chicken Rice Cooker Version Illustration 1" src="https://s1.cdn.jiaonizuocai.com/caipu/201811/2500/250017561453.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>
1.Take a whole chicken and remove the head first. Those who don't mind can skip this step.
2.Remove the chicken toes. In fact, just keep them and wash them. I think it will save trouble.
3.Then you don’t need the chicken butt, you can keep it if you like
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4.Next, clean the internal organs in the chicken's chest. It's best not to use them all here. Trim off some of the remaining chicken fat as well. The fat contained in the chicken skin is enough. nowIn a carefree whole chicken appears, soaked in water and cleaned. Prepare materials at the same time.
5. Now take a small bowl and mix together the seasonings you just prepared: I won’t give you the proportions of seasonings today. If I give them, I’ll give them randomly. You can control them yourself. If you have a heavy taste, you can add salt. In short, be careful not to use more dark soy sauce than the others, otherwise the sauce taste will be too strong. Just a little sugar is enough to enhance the freshness.
6.Find a few spring onions and tie them into a pile to use as a brush. I was too lazy to buy shallots, so I made do with green onions. In fact, shallots are more fragrant;
7. Dip the scallion brush into the sauce and spread it evenly over the chicken. (If you have a brush at home, you can use it)
8.Coat the whole chicken evenly with the sauce.
9.Don’t let go of the chicken belly either
10.Don’t forget the chicken’s armpits and thighs, there are no dead ends in 360 degrees
11.After applying, massage with your hands for a while to give the chicken super-standard treatment so that the chicken can better absorb the flavor. Finally, stuff the used green onions into the chicken's belly.
12.Cut some ginger and garlic, and add some garlic cloves and ginger slices, if you want If you want to bake chicken and potatoes in one pot, you can also peel a few small potatoes and stuff them in now. Add according to personal preference.
< span class="index">13.Now take out the plastic bag and throw in the chicken and soup. At this point, the step of marinating the chicken comes to an end.
14.Stuff the whole bag of chicken into the refrigerator and let it stay overnight to think about its own chicken, or at least marinate it for more than 4 hours, anyway The longer it takes, the more delicious it will be.
15.The next day, Get up and cut the auxiliary ingredients set
16.Spread evenly on the bottom of the rice cooker. p>
17. Take out the marinated chicken and place it in the rice cooker with its maximum contact area. No Nothing else is needed
18.Pour the soup in the bag;
19.Press the cooking button, and the next step is to witness the miracle
20.After clicking the button, don’t worry, look at the color of the chicken, wow, it has turned brown!
21.Pour the cooked chicken oil and sauce over the chicken, turn it over and continue cooking. Be careful when turning it over, otherwise it will not look good if the skin is torn
< p>22. After the rice cooker clicks again, the whole chicken is fragrant and brown, and in principle it is ready to eat. 
23.But if you like a slightly crispier skin, you can also press the quick cook button. Open it for the third time. Pay attention to turning it over and pouring the sauce before serving. This time, the time can be shorter, mainly to make the chicken skin more charred and fragrant, and it can be broken by blowing.
24.Perfect! Installation
25.One more thing, the chicken comes off with just a pull, as neatly as leaving an unfaithful ex-boyfriendsimply!
26.Finally, another fragrant leg for everyone to taste.