Practice: Prepare chicken legs and put them in a bowl, add a spoonful of starch, then grab them by hand for 2 minutes, and rinse them with clear water after the surface becomes sticky. Clean the chicken leg to control the moisture, beat it with a rolling pin for a while to loosen the chicken, and then cut the thicker part of the chicken leg twice. Put the chicken legs into the pot, add 2 tablespoons of barbecued pork sauce, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of white sugar, 1 tablespoon of oyster sauce, ginger slices and garlic slices, fully grasp them with your hands, cover them with plastic wrap and marinate for 1 hour, then take out the cooked chicken legs and clean them again.
Then poke a few holes in the chicken leg with a toothpick, which makes it easier to taste. Put the processed chicken legs into a large bowl, add two tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of soy sauce, 1 spoon of white sugar to refresh, and add half a spoon of salt if the taste is heavy. Finally, add 1 tablespoon shredded ginger and 1 tablespoon shredded onion. Stir well by hand and marinate for 20 minutes.
Put the marinated chicken leg into the rice cooker, pour the juice together, add a can of beer, and cover it to start the cooking function. It's time to open the lid and cook for another 5 minutes to collect the soup, and the soup will stick. Our drumsticks are almost cooked. Switch the power to the heat preservation button and it will be cooked. Without oil, you won't feel greasy. Then take the chicken leg out and put it in the dish just made, then pour our soup, and finally cut some chopped green onion and sprinkle it on it for decoration, and a delicious chicken leg with sauce flavor will be ready.
The chicken legs made in this way are very soft and rotten, and have a strong sauce flavor. It tastes healthier, and kimchi with chicken soup is also delicious. All the old people and children at home like it very much, and I believe you will like it, too.