Even on a hot day, every time I go to the snack street and see roast chicken wings, the children pester me to eat them. Although eating roast chicken wings is easy to get angry on a hot day, it still can't stop children's love for roast chicken wings. The chicken wings on the grill are bright and delicious, and none of them pass by. The roast chicken wings sold outside are not cheap either. In fact, it is not difficult for us to do them at home. The key is to pay more attention to materials and hygiene, so that children can eat more safely and economically.
There are quite a few ways to eat chicken wings. In addition to the well-known roast chicken wings, all kinds of fried chicken wings, Orleans roasted wings, coke chicken wings and so on. Each method has its own unique flavor and is deeply loved by diners. When it comes to roast chicken wings, you can't live without an oven, but what if some people don't have an oven at home? What I want to share with you here is: rice cooker Orleans chicken wings. It doesn't matter if there is no oven, it can still be done with a rice cooker. Put the marinated chicken wings in an electric cooker with ingredients and seasonings, and stew them yourself without adding any extra water. The chicken wings are tender outside and tender inside, and my mouth is watering before they are cooked. My son likes to eat chicken wings best, without frying or baking, without adding a drop of water, which is fragrant outside and tender inside, and fragrant to lick the plate; On a hot day, my husband likes drinking best. He doesn't fry or bake or add a drop of water. It smells good and tastes high. Let's take a look at the detailed practice.
Prepare ingredients: chicken wings, Orleans marinade and raw ginger and onion. Ingredients: appropriate amount of oil, appropriate amount of carved wine (cooking wine) and a little braised juice.
1, chicken wings are easy to taste when washed with a kitchen knife, ginger is washed and sliced for later use, and onion is washed and cut into sections for later use. There is only a little onion left at home. I suggest using more onions.
2. Put the chicken wings into a large plate, add 1 tablespoon of Orleans marinade, a little braised sauce, a proper amount of carved wine (to remove fishy smell), and a little shredded ginger. If there is no carved wine, use cooking wine instead.
3. Add a little water to melt the ingredients, then stir them evenly, cover them with plastic wrap and put them in the refrigerator for 2 hours. (marinate for half a day if you have time, which is more delicious),
4. Prepare a rice cooker. This coated non-stick pan is recommended. Brush a little oil evenly on the bottom and side of the pot.
5. Spread the ginger slices evenly on the bottom of the pot, and then add the onion slices. It is suggested that the amount of onion should be more, which can enhance the flavor and prevent the pot from sticking.
6. Put the marinated chicken wings evenly into the rice cooker with good materials. It is suggested that each chicken wing can directly touch the bottom of the pot, so that the chicken wings can be colored more evenly.
7. Then pour the juice of pickled chicken wings into the rice cooker.
8. There is quite a lot of marinade here, so don't add more water. If it is very dry, it is recommended to add some water.
9. Cover the rice cooker and press the cooking button. The time is the same as usual. On the way, it is suggested to open the lid and turn the chicken wings upside down, so that the two sides of the chicken wings are more evenly colored.
10, the cooked chicken wings are bright red and look appetizing. Cleaning the rice cooker is actually very simple. Soak the remaining ingredients in the bottom of the pot with a proper amount of water first, and then clean them as usual, which will be easier to clean and will not burn the rice cooker.
1 1, put on a plate, sprinkle with a little sesame seeds, and serve. This delicious rice cooker version: Orleans chicken wings are ready. Except sauerkraut juice, there is no extra drop of water. Brush the bottom of the pot with oil and raw ginger and onion, which can not only enhance the fragrance, but also protect the rice cooker from being burnt. The Orleans chicken wings stewed in this way are bright red, tender and delicious, and their appearance is a little burnt. Compared with frying directly in the pot, this method not only looks fragrant, but also locks the moisture of the chicken wings themselves, making them delicious on the outside and tender on the inside, which makes people drool. It is not enough for my son to eat this plate alone. It is children's favorite snack, and men are greedy for delicious food. Simple and delicious ways to share with you. You can have a try if you like.
Tips:
1, chicken wings are cut several times and then marinated with ingredients, which is easier to taste and takes a little longer to marinate. If you keep them in the refrigerator for a long time in hot weather, the meat quality will not change.
2. Brushing oil and spreading ginger slices and onions in the pot is one of the practices to protect the bottom of the pot. At the same time, it can also enhance the fragrance, make the taste of chicken wings more fragrant, and eliminate cockroaches.
When the chicken wings are pickled here, there is a certain amount of water in the juice, just pour it into the rice cooker, and there is no need to add another drop of water.