【Rice cooker with scallion oil shredded chicken】Workers bring rice dishes, and the rice cooker can be done with one click! Salty, fresh, soft and tender and fragrant!

Friends who are too lazy to cook after rework are saved, this scallion oil shredded chicken can be made with a rice cooker! Wipe the chicken and seasoning evenly, throw it into the rice cooker together, press the rice button, and then blanch the vegetables, and the meal is done. The rice cooker has low power, does not add a drop of water, and does not worry about pasting the pot. It can also concentrate the umami of the chicken in the pot, and the product is well-known. If you eat it alone, braise 2-3 chicken thighs, eat half of it for dinner, and save half for the next day. The stewed chicken thighs, the chicken skin is salty, fragrant and tender, the chicken is delicious and juicy, and if you don't want to bother, you can eat it directly. If you want to eat something refreshing, you don't have to cut the chicken into strips, and toss with shallots, chopped green onions, coriander and sesame oil. After tearing by hand, the fiber of the chicken can also absorb the flavor of the material head more quickly, and it will go well with the rice.

Ingredients

Chickenwholeleg 2 pieces

Chives 50 g

shallots 100 g

Ginger 1 piece

Coriander 3 pieces

Sesameseeds Appropriateamount

Sesameoil Appropriateamount

Salt-bakedchickenbroth 30 g

Lightsoysauce 1 tablespoon

Sugar 1 teaspoon

Oystersauce 1 teaspoon

Cooking Instructions

Wash the whole leg of the chicken with a flower knife, pour hot water to shrink the chicken skin, and then use kitchen paper to absorb the surface moisture and spare

the chicken skin to shrink, the subsequent color will be more beautiful, you can choose whether to omit it or not
Put 10g of green onions, half of the ginger slices, 30g of salt-baked chicken powder, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1 teaspoon of oyster sauce into a bowl of chicken thighs and marinate for 20 minutes
Spread ginger, 20g shallots, 70g shallots, and marinated chicken thighs on the bottom of the rice cooker
Dry the boiled chicken thighs until they are not hot, tear them into strips

, and do not throw away the chicken soup, strain them out and mix them with the shredded chicken
Finely chop the remaining chives, shallots and coriander
Put chives and shallots into the chicken, pour in hot oil to stimulate the aroma, then pour in the chicken juice of the stewed chicken, an appropriate amount of sesame oil, chopped coriander and sesame seeds and mix well