Shou si Ji
I bring you a meat dish made in an electric rice cooker! It's more fragrant and has a better color than the one made in the oven! Very attractive! It's delicious! It's zero difficulty for beginners, but Bao students can do it at a glance! Serve up ~~
Recipe Recommendations
- spring chicken appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chili powder appropriate amount
- slightly spicy
- braised
- half an hour
- simple
Steps for Shou si Ji
1
Wash the thawed baby chicken and take out the layer of chicken oil skin in its belly. (As shown in the picture)
2
Put the baby chicken in a slightly larger container, apply some salt to the chicken body to taste first, and let stand for about 5 minutes.
3
Cut garlic slices and ginger slices (cut a few more slices), prepare a clean bowl, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 2 tablespoons of cooking wine, and stir well.
4
Spread the mixture over the chicken and marinate for 15 minutes.
5
Put the chicken skin, ginger, and garlic slices taken from the chicken belly on the bottom of the rice cooker and spread them out. (Anti-stick)
6
Put the marinated chicken into the laid electric rice cooker, then pour in the seasoning from the pickled chicken just now, and finally pour half a teaspoon of salad oil on the chicken, cover the lid and press the rice button.
7
Don't rush to open the lid and take it out after jumping to the heat preservation button. Let's simmer for about 5 minutes.
8
Five minutes later, it was not too hot and took it out. You can tear it by hand, or you can cut it into slices with a knife or scissors. (I used scissors to do it)
9
Look! Not inferior to the oven! Okay, let's take a recent photo.