1. Clean the chicken, decapitate the head, wings, and feet, scald it with boiling water, and wipe off the moisture.
2. Spread salt all over the inside and outside of the chicken, and once 10 minutes later, use the salt-baked chicken noodles. Use a fan to dry the water. Finally, lightly apply the salt-baked chicken noodles again.
3. Put a little pepper, star anise, cinnamon, bay leaves in the rice cooker, spread a layer of green onion leaves, and drizzle with oil.
4. Put the ginger onion into the chicken belly, put it in the rice cooker, close the lid, and press the rice cooker. It's best to turn the chicken over once in the middle.
5. When the time is up, it will be 0K when it is taken out.
