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1. One boy chicken, clean it. If it is frozen, use cooking wine and ginger slices in water to thaw the boy chicken to increase the flavor of the chicken. (I took it before putting it in the picture).
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2. Prepare a bowl, add minced garlic, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, a little salt, 1 tablespoon of sugar, a cap of cooking wine, chili powder, and mix well. Slice ginger and set aside.
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3. Touch the chicken with a layer of salt to taste. After standing for about 5 minutes, pour the previously prepared sauce together and marinate for about half an hour.
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4. In the rice cooker, put more ginger slices on the bottom to increase the fragrance. (I put less on the picture, and it was a bit sticky when I took it out at the end. You can put a few more pieces.)
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5. Add the marinated chicken and pour in the marinated seasonings. Pour a spoonful of salad oil on the chicken, plug it in, and press the cooking button.
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6. The long wait, it smells so good, after jumping to the heat preservation button, remember not to open the cover and flip it, the skin will break! ! Open the lid after about 15 minutes and you can take it out. Cut it well (if you think it is more troublesome to cut, you can use slightly larger scissors to cut the chicken well), and put it on the plate. You can mix it with your favorite dipping sauce when you eat it. I use minced garlic, 1 tablespoon of soy sauce, 1/2 tablespoon of vinegar, a few drops of light soy sauce, a little sugar and a lot of sesame oil or sesame oil and mix them in a bowl. It's very delicious to eat. Fragrant!
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Tips:If you find it more troublesome to eat with dipping, you can just pour the dipping sauce on the chicken and mix it, the same.
This dish is characterized by hot, sour and slightly sweet, appetizing raw body fluid, and a long fragrance. It is a good appetizer and wine in summer.
