1 1-1.5Kg whole chicken
Marinade
3 tbsp salt
1 tbsp ginger juice
1 tbsp light soy source
1/2 tbsp dark soy source
6 large slices ginger
1 bunch spring onion (cut into sections)
Seasonings
1/2 tsp ground ginger powder
6 cloves garlic
1/2 tsp Sichuan peppercorn
2 star anises
1 small cinnamon bark
some light soy sauce
some dark soy sauce
2 tbsp hua diao wine
Method
1. Rinse chicken throughly and pat dry. Rub evenly with salt and ginger juice. Rub the skin with light soy sauce and dark soy sauce. Add a few slices of ginger. Set aside for 2 hours.
2. Rub the cavity of the chicken with ground ginger powder and stuff it with crushed garlic, Sichuan peppercorn, star anises and cinnamon bark. Rub more light and dark soy sauce onto the skin.
3. Place spring onion sections and ginger slices in the rice cooker.
4. Put in the chicken and drizzle with hua diao wine. Switch on the rice cooker. Turn it on again when the switch pops up. Continue to cook until the switch can no longer be pressed down. Leave the chicken in the rice cooker without lifting the lid for at least 5 minutes.
5. Remove chicken and drizzle with the juice resulted from cooking. Leave to cool and chop into pieces before serving.
