Shredded Three Yellow Chicken (rice Cooker Version)
1.
The chilled chicken is clean, and the chicken head and butt are cut off.
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!