You can bake chicken legs in a rice cooker, so how do you do this?

Baked chicken legs in a rice cooker is probably the laziest way to make chicken legs. It is a specialty dish that even a novice in the kitchen can master in one minute.

With just a few steps, it can give you "transformation" of tender, juicy and fragrant chicken drumsticks with gelatinized skin.

As shown in the picture

Imagine that after a long day of work, you finally get home, take a shower and put on your pajamas, take out a can of iced Coke from the refrigerator, and nibble on a smooth one The deliciously fragrant big chicken drumsticks, the skin is so soft that it melts when you sip it, and the gravy flows between your lips and teeth along with the chicken drumsticks. I just want to say that it is delicious in the world! But no matter how beautiful the imagination is, the key is to do it. Throw all the seasonings into the rice cooker along with the chicken drumsticks, and eat them right out of the shower.

As shown in the picture

Ingredients:

5 chicken legs, 15g green onions

15g ginger, 15g garlic

Raw 30ml soy sauce (2 spoons) 10ml dark soy sauce (2 tsp)

Oyster sauce 30g (2 spoons) 6 dried chili peppers

3g Sichuan peppercorns 20g rock sugar

Cooking wine 30ml (2 spoons) 100ml water

Method:

1. After cleaning the chicken legs, make a few more cuts in the chicken legs, especially the corners with a lot of meat, which are easy to cook! Do not remove the fat from the legs, as it will melt during the baking process, making the meat more tender and delicious.

2. Massage the chicken legs with a little salt for about 1 minute. Don't put too much salt, otherwise it will be very salty.

3. Add half a spoonful of dark soy sauce, a spoonful of oyster sauce, two spoons of light soy sauce, a spoonful of cooking wine, three grams of sugar, and one gram of salt.

4. Put all the ingredients together, cover with plastic wrap, and marinate for half an hour. If you want it to be more delicious, you can put it in the refrigerator one night in advance.

5. There is no need to marinate the chicken legs directly. Put the chicken legs directly into the rice cooker and press the cooking setting. Brush a little oil on the bottom of the rice cooker to prevent it from sticking, then put the chicken legs and all the marinade into the rice cooker, with the skin side of the chicken legs facing down, and let it simmer for at least 40 minutes!

6. When the rice cooking mode ends for the first time, one side of the chicken legs will be slightly golden, and the meaty aroma will permeate the air.

7. Turn the chicken legs over, pour in a little cooking wine, half a bowl of water, and then press the cooking speed. When the beep sounds when the cooking is complete, the chicken legs are ready to be taken out of the pot.

As shown in the picture