1. Rub the chicken inside and out with salt and pepper then let it stand for 1 to 2 hours.
  2. Soak the dried tangerine peels in warm water until softened, it should take about 20 minutes; then drain the water. Set aside
  3. Insert the softened tangerine peels, garlic, ginger, red chilies, pickled mustard green, wood ear and shiitake mushrooms, ground Sichuan peppercorns and star anise inside the cavity of the chicken.
  4. Place the green onions and cilantro in the rice cooker. Place the chicken, breast side up, on top of the green onions and cilantro leaves.
  5. Combine the rice wine, soy sauce and water in a bowl and pour over the chicken.
  6. Once cooked, serve the chicken in halves or quarter on a serving plate.



  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 whole chicken, 800g
  • 2 dried tangerine peels
  • 2 green onions, cut into 2.5cm lengths
  • 2 cilantro leaves
  • 6 cloves garlic, peeled and lightly crushed
  • 6 slices ginger, peeled and lightly crushed
  • 2 red chilies
  • 1 cup pickled mustard green, sliced
  • ½ cup wood ear mushrooms
  • ½ cup shiitake mushrooms
  • ½ tsp ground Sichuan peppercorns toasted
  • 1 whole star anise
  • 4 tbsp Chinese rice wine or dry sherry
  • 1 tsp soy sauce
  • Water