Ingredients: chicken leg, 4 shallots, half ginger, a little garlic, a little coriander, a little allspice powder, a little cooking wine, a little pepper, a little salt, a little soy sauce, a little chicken essence and a little sesame oil.

Practice of stewing chicken legs with rice cooker

Wash the chicken legs with blood for later use.

Cut some holes around the chicken leg with a knife to taste, sprinkle a thin layer of salt and spiced powder, pour in cooking wine, soy sauce and oyster sauce, and add a few slices of pepper.

Marinate15min, turn over and continue to marinate15min.

Shredded onion and ginger, sliced garlic, spread into the bottom of the rice cooker, add marinated chicken legs, and pour in juice when marinating. Press the cooking button, cook, turn over and continue to cook for about 20 minutes, then turn over, cook and stew for a while.

Set the plate, put the chicken leg at the bottom, remove the cooked onion, ginger and garlic and spread them on it. Slice coriander and put it on the top layer, sprinkle with sesame oil or sesame seeds.