Shredded Chicken—Easy Rice Cooker Version

Overview

Easy to learn and tastes super good

Pour water to wash the chicken and soak it for a while
Add salt, soy sauce, cooking wine, cumin powder, and appropriate amount of sugar, and spread evenly on the chicken
Cut the ginger and green onions into pieces and marinate for two hours
Put a small piece of chicken oil into the rice cooker
Place onions and ginger
Add marinated chicken
Brush the chicken with oyster sauce
Press the cooking button on the rice cooker, wait for it to automatically jump to the keep warm mode, and then press it twice to cook. That means it will take three times to cook. Here is a tip: Don’t rush out of the pot. Stay on the keep warm setting for a while. During this period, you can tear the chicken into small pieces and put it into the pot to keep it warm. This will allow the soup in the pot to enter the muscles, and it will be more delicious