1. Stir all the marinade together.
2. Prepare a three-yellow chicken, clean it, cut off the butt, and cut off the head and feet.
3. Code well in a container.
4. Pour the marinade from step 1 and rub it on the chicken repeatedly, and don't let the chicken belly pass.
5. Wrap it in plastic wrap and let it marinate for 2 hours, during which time the chicken is turned over.
6. Put the chicken and juice into the rice cooker.
7. Drizzle a circle of salad oil on the chicken.
8. One steaming, one super fast cooking, so that the chicken burns badly, but not to the point where the skin is broken.
9. Open the lid, the color of the chicken is very beautiful.
10. Finished product.
11. Pulling a chicken leg is tender and fragrant. In the evening, my husband gets off work and drinks some bayberry wine made by himself. The two people have solved the whole chicken and the feeling of eating meat is too satisfying.
Tips:When the chicken is marinated, it must be marinated to taste, and the marinating time can be lengthened.
Everyone’s rice cooker is different. One principle: chicken must be rotten, but not too rotten, so that it is not chewy.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
