Rice cooker makes roast chicken
By AudreyHarris
Ingredients: soy sauce,salt,pepper,Jiang,red wine
- salty and fresh
- braised
- a day
- ordinary
Steps for Rice cooker makes roast chicken
1
The reed chicken has a little black on its body. Remove the head and chicken tip, turn the skin around the neck to remove lymph, and remove the internal organs in the chest. Cut ginger into large pieces, change the knife to the fennel root, sprinkle with pepper, add salt, soy sauce and red wine, mix well, cover and place in the refrigerator to marinate until flavor
2
After 12 hours, turn over and marinate again, scoop up the soup and pour it into your chest to ensure that the marinade is absorbed everywhere. Then cover it and place it in the refrigerator
3
After marinating, plug in the rice cooker, spread ginger slices on the bottom of the pot, pour in about 100ml of the marinated chicken soup, cover and simmer. The rice cooker is well sealed, similar to a pressure cooker
4
The water in the pot evaporates for 30 minutes before jumping to the heat preservation. Because it is a native chicken, it takes longer. For the color to look good, apply some honey to the skin before taking out the pan, press the rice button, and keep the heat warm again.
5
The appearance is not bad
6
A closer look at chicken breast meat
7
The chicken legs look better when grilled
8
Judging the taste from the way you eat