1。 Prepare ingredients: main ingredients: 5 chicken legs (cut from the middle); Ingredients: onion 1 root, ginger 1 root, Orleans barbecue 70g, 5 tablespoons sweet noodle sauce, 5 tablespoons oyster sauce, 50ML cooking wine and a little honey.

2

After blanching the chicken legs, take them out and wash them. Stick a small hole in the chicken leg with a toothpick to taste. Drain water for later use.

3 Shred onion and ginger, pour in Orlean seasoning, sweet noodle sauce, oyster sauce, cooking wine and massage chicken legs. Cover with plastic wrap and refrigerate for half a day. The work can be finished the night before and taken out the next day. If you have time, you can mix it halfway, so the taste will be more evenly colored.

4. Put the ginger into the inner container of the rice cooker. Pour some cooking oil into the pot.

5. Put away the pickled chicken legs. At this time, the sauce is enough and no water is added.

6 Start the "cooking" function of the rice cooker, and select "refined cooking" and "fragrant glutinous rice". After a process, add a little honey and turn the chicken legs in the pot over to make them even in color. Because the seasoning is salty, there is basically no need to add salt. You can decide whether to add the right amount of salt in this step according to your own taste. After stirring, start the "cooking" function again, select "fine cooking" and "fragrant glutinous rice", and take out the dishes after the program.

7 slightly spicy and sweet.

8 aroma around the beam for three days.

9 1. Boiling chicken legs with cold water is more conducive to removing impurities from the meat and keeping the meat fresh and tender.

2. Please stir fry properly in the middle to make the color and taste more uniform.

Because the seasoning is salty, there is basically no need to add salt. You can add a proper amount of salt in the second process according to your own taste. Adding salt too early will accelerate the solidification of protein and make the meat wood.