Steps to make the rice cooker version of Orleans drumsticks

1. Prepare ingredients: main ingredients: 5 chicken legs (cut from the middle); Ingredients: 1 green onion, 1 ginger, 7g barbecue material, 5 tablespoons sweet noodle sauce, 5 tablespoons oyster sauce, 5ML cooking wine and a little honey.

2

After scalding the chicken legs, remove them and wash them. Stick small holes in the chicken legs with toothpicks to taste them, and drain the water for later use.

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

4. Put the ginger slices in the inner liner of the rice cooker. Pour a little cooking oil into the pot.

5. Put the marinated chicken legs in good order. At this time, there is enough sauce and no water is added.

6 start the "cooking" function of the rice cooker, and select "fine cooking" and "fragrant glutinous rice". After a procedure, add a little honey and turn the chicken legs in the pot over to make them evenly colored. Because the seasonings are 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. Start the "cooking" function again after mixing, select "fine cooking" and "fragrant glutinous rice", and take out the dish after the program.

7 is slightly spicy and slightly sweet.

8 the fragrance lingers for three days.

9 1. Boil the chicken leg with cold water, which 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 coloring and taste more uniform.

3. Because the seasonings are salty, there is basically no need to add salt. You can add an appropriate amount of salt in the second procedure according to your taste. Adding salt too early will accelerate the solidification of protein and make the meat wood.