You can actually roast chicken legs with a rice cooker, so how do you do it?

Roasting chicken legs with rice cookers is probably the laziest way to cook chicken legs, and it is a specialty that cooks can master skillfully in one minute.

It only takes a few steps to "create" fresh juicy and fragrant chicken legs, and the skin is gelatinized.

draw

Imagine, after a busy day, finally coming home, taking a shower and putting on pajamas, taking out a can of iced coke from the refrigerator and eating a smooth and delicious chicken leg. The skin is so soft that it melts in one bite, and the gravy swims between my lips and teeth with the chicken leg meat, just wanting to shout delicious! But even the best imagination, the key is to do it. Throw all the seasoning and chicken legs into the rice cooker, and you can eat them directly after taking a shower.

draw

Materials:

Chicken leg 5 onions 15g

Ginger 15g garlic 15g

30ml of soy sauce (2 scoops) and10ml of soy sauce (2 scoops).

30 grams (2 spoonfuls) of oyster sauce and 6 dried peppers.

Zanthoxylum bungeanum 3g rock sugar 20g

Cooking wine 30ml(2 spoonfuls) water 100ml.

Exercise:

1, after washing the chicken leg, cut more holes in the chicken leg, especially in the fleshy corner, which is easy to cook! Don't remove the oil from the leg root, it will melt in the process of roasting the chicken leg, making the meat tender and delicious.

2. Massage the chicken legs with a little salt 1 minute or so. You can't put too much salt, or it will be very salty.

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

4. Grab all the materials together, cover them with plastic wrap and marinate for half an hour. If you want to taste more, you can put it in the refrigerator one night in advance.

5, without curing, put the chicken legs directly into the rice cooker and press the cooking file. Brush a little oil on the bottom of the rice cooker to prevent it from sticking to the pot, then put the chicken legs and all the marinade into the rice cooker, with the peeled side of the chicken legs facing down and stuffy for at least 40 minutes!

6. At the end of the first cooking mode, one side of the chicken leg was slightly golden and the meat was fragrant.

7. Turn the chicken leg over, pour some cooking wine and half a bowl of water, and then press the cooking stall. When the cooking prompt sounds again, the chicken legs can be cooked.

draw