1. The whole three yellow chicken is about two catties, the viscera is removed, and the butt of the chicken is also removed. Clean it up.
2. Add 1 tablespoon of sugar, appropriate amount of salt, 5 tablespoons of cooking wine, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, sliced ginger, garlic, and dried chili, and mix well. Use a toothpick to pierce the chicken body and massage it.
3. Put it in a fresh-keeping bag together with the marinade. Set two more bags to prevent leakage. Put it in the refrigerator and marinate for at least six hours. I only make it the next day after marinating the night before. It is very tasty. If it's convenient halfway, you can take it out and massage it again.
4. After the chicken is marinated, pour it into the rice cooker so that you can see the oil. Add green onion, ginger, garlic, chili, bay leaves and star anise.
5. Put the chicken together with the marinade into the rice cooker. Note that the marinade has enough water, so don't add more water, and squeeze a little lemon juice.
6. Press the rice cooker cooking button.
7. When the cooking process is over, apply the barbecue sauce on the chicken body. It does not have any honey. The sauce is ruddy and shiny.
8. Then turn the chicken over, spread it all over with sauce and press once to cook the rice and you can wait to eat it.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
