Main Ingredients:
1 fresh three yellow chicken; 2 tsp salt; 6 slices of ginger; 1 tsp flavored salt.
Additional Ingredients:
2 tbsp seasoning; 2 tbsp steamed fish soy sauce; 4 shallots; 1 tsp white sesame seeds.
Taste: Savory; Cooking Method: Steaming; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Hand-Shredded Three Yellow Chicken (Rice Cooker Version)
Clean the fresh chicken, remove the head and tail.
Place the chicken in a plate and rub with cooking wine 2-3 times.
Then rub with a moderate amount of salt, not too much.
Rub with steamed fish soy sauce 2-3 times.
Stuff 2 slices of ginger into the chicken’s belly.
Place a few shallots in the rice cooker (you can also stuff the chicken with shallots).
Put the chicken into the rice cooker, place a few slices of ginger on top.
Pour the previously rubbed cooking wine and soy sauce, add about 20 grams of water (optional, as the chicken will release oil during cooking, preventing it from drying out), and select the “Standard Cook” function.
Around 30 minutes (do not overcook), insert chopsticks into the thickest part of the chicken leg; if it goes in easily without blood or liquid, it is cooked through.
The cooked chicken
Wear disposable gloves and shred the chicken meat to your desired thickness.
Add flavored salt (a Hong Kong-style seasoning, surprisingly delicious), mix well, add roasted white sesame seeds, chopped scallions, drizzle with some of the chicken juice from steaming, and mix thoroughly.
