1. Wash fresh hens and set aside.
2. salt.
3. Shred ginger.
4. soy sauce.
5. White pepper.
6. Put the shredded ginger, light soy sauce and salt on top of the chicken and massage it for a while.
7. Cover with plastic wrap and store in the refrigerator.
8. The chickens that have been refrigerated for a day and night are taken out and turned over, and kept in the refrigerator for another day.
9. Pour oil on the bottom of the inner pot of the rice cooker and turn it to make the oil evenly stick.
10. Spread a layer of green onions.
11. Put the marinated chicken in the pot and pour the marinated soup.
12. Close the lid, turn on the electricity, and press the "Claypot Rice" function. (Or cooking function)
13. The rice cooker work is over.
14. Open the lid, bursts of fragrance.
15. Take it out, let it cool for a while, and then cut it into pieces and put it on a plate.
Tips:1 I chose a hen that is about one year old, and the marinating time (marinated for two days and one night, there is no time to bake directly), the longer the marinade, the more delicious it will be. (The quality of male chicken is relatively coarse, depending on personal preference.)
2The amount of material can be adjusted according to the individual.
3 It is impossible to judge whether the chicken is cooked. You can insert it from the position of the chicken thigh with chopsticks. If you insert it easily, it is already cooked. If not, you can press the cooking button again.
4 There is no need to make an extra dipping dish. If the taste is stronger, you can pour the sauce of the baked chicken on the chicken.
