Accessories: appropriate amount of water

1. Prepare pipa legs and old marinade sauce.

2. After the pipa leg is completely thawed, cut it open with chicken bone scissors to remove the bone, and it is not necessary to cut it in half.

3. Boil a pot of hot water, add the sliced ginger, star anise and appropriate amount of pepper to boil, and then add the chicken leg meat to blanch.

4. Cook the chicken leg until it becomes discolored and there is no blood oozing out. Remove and clean the floating foam.

5. Drain the boiled chicken leg slightly.

6. Put the cooked chicken leg meat and the old marinade seasoning into the rice cooker, add a proper amount of water, and add more water if the taste is light, depending on the skin of the chicken leg meat.

7. It is recommended to put the chicken leg meat with the skin facing upwards. The skin of the chicken leg meat is tender, and the skin will not taste good if it is soaked in brine for a long time.

8. Choose the steaming/boiling program of the rice cooker program, and the chicken leg meat will be marinated in half an hour.

9. Beautiful color and fragrance, faster and more convenient than using spice marinade before. It is also good to fish out the marinated chicken leg meat and use the marinade to mix noodles.