1. One three yellow chicken (smaller), the one I bought today is a little over 3 catties.
2. Remove the chicken head and butt, cut off the chicken feet, wash and drain the water
3. Chop three green onions, half a ginger, and half a garlic clove. One tablespoon each of oyster sauce and soy sauce, salt-baked chicken powder 4 points a packet, half a tablespoon of cooking wine, two teaspoons of sugar, one teaspoon of salt, peanut oil, mix well, add ginger, onion, garlic, and mushrooms, and spread the chicken evenly body.
4. Use a toothpick or bamboo stick to make a small hole in the chicken body to make it easy to taste. Massage it for 15 minutes and cover it with plastic wrap. Let it marinate at room temperature for 7 hours. Turn it over a few times in the middle. It is better to marinate it overnight. (If the marinating time is long, put in the refrigerator fresh-keeping layer)
5. Chop the remaining ginger, onion and garlic, and cut into sections for later use.
6. Spread two layers of oil evenly on the hot rice cooker, pour in an appropriate amount of oil, and spread ginger slices, chopped green onions, garlic rice, and mushrooms.
7. Put the chicken in, put the remaining juice in, cover the pot and press the cooking button to simmer for 30 minutes.
8. Chicken after 30 minutes
9. Turn the other side and press the cooking button to simmer for 13 minutes, insert the chicken thighs with chopsticks
10. Ready to serve.
