Add half pot of water to the rice cooker (I used a 1.5L rice cooker) and press the rice cooker button. Cut the ginger in the process of boiling water (I usually put five pieces), and wash the chicken breast. After the water is opened, put the chicken breast and ginger on the rice cooker and cook for 15 to 20 minutes.
Remove the chicken breast and tear it into strips according to the texture of the chicken (see your preference)
Add ketchup, pepper, salt to the torn chicken breast, stir well, and let it sit for half an hour.
Wash the rice cooker, dry the water, cover the lid, and keep it in a state of 5 to 10 minutes to keep the pot warm. Pour the chicken breast meat into the rice cooker, stir it with chopsticks, press the cooking button, wait until the cooking button is bounced to the heat, stir with the chopsticks, press the cooking button again, and so on.
Repeated about ten times, it’s almost oh~
After being cold, put it in a crisper box. This kind of temperature can not be put in the refrigerator for a week.
1. The amount of seasoning is based on your own taste, do not like pepper or not, but after adding pepper, there is no very exciting pepper flavor~2. If you like spicy, you can put ketchup Change to chili sauce, here I recommend Lee Kum Kee's garlic sauce, of course you can choose what you like. 3. After all, the rice cooker is not as good as the non-stick pan, it will always be a bit paste, but it does not affect its deliciousness~4. This is the recipe of the kitchen man, I just changed a little, finally thank you dear chef ~ ~ I am really fried chicken fried chicken love this nutritious snack!