Ingredients: 4 chicken legs
Steps:
1 Wash the chicken legs and add ginger slices, garlic slices, onion, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce and 3 tablespoons of cooking wine.
2, grab evenly marinate for 30 minutes, and pour into the rice cooker together with the marinade.
nautical/sea mile
3. stew for about 40 minutes according to the cooking function (turn over in the middle)
Roasted chicken leg with tomato
Ingredients: three tomatoes and four chicken legs.
Pickling juice: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of oyster sauce, half a tablespoon of light soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 tablespoon of pepper noodles, spiced powder and cumin powder.
Practice:
1, wash the chicken legs, pour in the juice and grab well.
2. Crush the tomatoes and put them into the chicken legs. Grab them and marinate them together 10 minute.
3. Put chicken legs and tomatoes on a baking tray, drizzle with the remaining sauce, and bake in an air fryer at 200 degrees for 30 minutes.
Braised chicken leg in sauce
Ingredients: chicken legs, ginger and garlic slices
Practice:
1, saute ginger and garlic, add chicken legs and fry until slightly yellow.
2. Pour a bowl of clean water, 2 tablespoons of light soy sauce, cooking wine 1 spoon, oyster sauce 1 spoon, half a spoonful of light soy sauce, and boil for 15 minutes until the juice is collected.
Tips: Remember to remove the chicken skin when eating.
Chicken leg with rattan pepper
Ingredients: four chicken legs, green pepper and green pepper.
Sauce: the oil is cold in a hot pan, and the green pepper is small and fragrant. Pour out the oil, add green pepper, three spoons of salt, one spoon of sugar substitute, two spoons of soy sauce, three spoons of pepper oil and half a bowl of water.
Practice:
1, cut the chicken leg, add onion and ginger cooking wine to the pot in cold water, cook it with strong fire, turn off the fire and stew for 5 minutes.
2. Take out the chicken legs and put them in ice water, which is the key to the Q-bomb of chicken skin.
3. Remove the chicken leg from the ice water, put it into the prepared sauce, and put it in the refrigerator for 2 hours to enjoy.