Materials: 4 chicken thighs, onion, half ginger, garlic, parsley, five spice powder, wine, pepper, salt, soy sauce, oyster sauce, sesame oil

How to make braised chicken thighs for rice cooker

Wash the chicken thighs to remove the blood and set aside.

Use a knife to cut some slits in the chicken thighs for flavor, rub a thin layer of salt and five-spice powder, pour in cooking wine, soy sauce, oyster sauce, and add a few peppercorns.

Marinate for 15 minutes, turn over and continue to marinate for another 15 minutes.

Shred the onion and ginger, slice the garlic, lay it into the bottom of the rice cooker, add the marinated chicken thighs and pour over the juices from the marinade. Press the cook button, cook, turn over and continue to cook for about 20 minutes, continue to turn, cook and simmer for a few moments.

Plating, chicken thighs on the bottom, fish out the boiled onions, ginger and garlic on the top, cilantro cut into sections on the top layer, drizzled with a little sesame oil, you can also sprinkle some sesame seeds.