Shredded Three Yellow Chicken (rice Cooker Version)

Name: Shredded Three Yellow Chicken (rice Cooker Version)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 2 tablespoons Sprinkle; 2 tsp salt; 2 tablespoons Steamed Fish Soy Sauce; 6 slices ginger; 4 pcs Shallots; 1 tsp Salt and pepper; 1 tsp White sesame

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Shredded chicken is a traditional Chinese dish. It is found in many parts of our country. However, the most famous are Guangdong Shredded Chicken and Sichuan Shredded Chicken. The former focuses on the original taste of chicken, while the latter uses a variety of seasonings to reflect the unique complex taste of chicken.
Shredded chicken, the first time I saw this name, I felt like I was to tear a chicken into pieces or slices to eat. Chicken is a convenient ingredient that can be bought everywhere. As a novice in the kitchen, of course it is The first choice for learning meat dishes.
And after you have eaten it once, you will often want to make it. On the golden chicken skin, it is crystal clear and exudes a sweet fragrance, the meat is delicate, the oil is moderate, it is delicious and juicy, and the chewing is neither greasy nor hard. It has a rich and fresh fragrance, up to the bone marrow. Compared with ordinary chicken delicacies, the shredded chicken is drier. It is topped with the original steamed soup, and the nutrition is not lost at all.
My baby also likes it very much.
And it’s more convenient to use a rice cooker to make shredded chicken

Ingredients

1 Three Yellow Chicken
2 tablespoons Sprinkle
2 tsp Salt
2 tablespoons Steamed Fish Soy Sauce
6 slices Ginger
4 pcs Shallots
1 tsp Salt And Pepper
1 tsp White Sesame

Shredded Three Yellow Chicken (rice Cooker Version)

1. The chilled chicken is clean, and the chicken head and butt are cut off.

Shredded Three Yellow Chicken (rice Cooker Version) recipe

2. Put the chicken on the plate and spread the chicken 2-3 times with cooking wine.

3. Spread an appropriate amount of salt, not too much.

4. Spread the steamed fish soy sauce 2-3 times.

5. Stuff 2 slices of ginger in the belly of the chicken.

6. Put a few green onions in the rice cooker (you can also stuff the green onions into the chicken belly).

7. Put the chicken in the rice cooker and spread a few pieces of ginger on top.

8. Pour in the cooking wine and soy sauce just poured, add about 20 grams of water (you don't need to add it, because the chicken will be oily when it is cooked, and it will not dry the pan), and press the "standard cooking" function.

9. About 30 minutes (don't cook it), use chopsticks to insert the chicken thigh (the thickest part). If it can be inserted easily without bleeding, it will be well cooked.

10. Cooked chicken

11. Wear disposable gloves to tear off the chicken, as thick as you like.

12. Add flavored pepper and salt (Hong Kong-style seasoning, surprisingly delicious), mix well, add cooked white sesame seeds, chopped green onion, pour some steamed chicken juice, and mix well.

Tips:
1. To make shredded chicken, you should choose chilled chicken with good meat quality. It is recommended to choose a small one, usually more than 2 catties;
2. There are many ways to mix shredded chicken. My taste is relatively light. I have a baby at home and eat less spicy food. This is delicious enough!