🟢材料：
雞 1 隻
薑、蔥 適量
冰糖 2 小塊
甜豉油 8 湯匙
老抽 1 湯匙
玫瑰露酒 2 湯匙
鹽 少許

🟢做法：
1️⃣ 雞用少許鹽揉搓，然後洗淨，抹乾水，在雞肚裡放入一些薑和蔥。
2️⃣ 在電飯煲底部放些薑和蔥，加入8湯匙甜豉油、 1湯匙老抽、 2湯匙玫瑰露酒和2小塊冰糖，先把調料煮滾。
3️⃣ 調料煮滾後，把雞放入，雞胸朝下。
4️⃣ 每10分鐘翻轉雞一次，總共煮40分鐘。
5️⃣ 煮熟後的雞稍微放涼，再斬件，淋上煮雞的豉油汁。

🟢 Ingredients:
Chicken - 1 whole
Ginger and Spring Onions - suitable amount
Rock Sugar - 2 small pieces
Sweet Soy Sauce - 8 tablespoons
Dark Soy Sauce - 1 tablespoon
Mei Kuei Lu Chiew (a type of Chinese wine) - 2 tablespoons
Salt - A pinch

🟢 Cooking Directions:
1️⃣ Rub the chicken with a pinch of salt, then rinse it clean. Pat dry, and stuff some ginger and spring onions into its cavity.
2️⃣ Place some ginger and spring onions at the bottom of the rice cooker. Add in 8 tablespoons of sweet soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Mei Kuei Lu Chiew, and 2 small pieces of rock sugar. Start by bringing the mixture to a boil.
3️⃣ Once boiling, place the chicken into the rice cooker, breast side down.
4️⃣ Flip the chicken every 10 minutes for a total cooking time of 40 minutes.
5️⃣ Once cooked, let the chicken cool slightly before chopping it into pieces. Drizzle the soy sauce mixture from the cooker over the chicken.

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