Ingredients: chicken legs: 8-10 pieces, half green onion (stew base), broken into pieces, ginger (stew base): 3-5 slices, garlic (stew base): 2 cloves, large Ingredients (stew base): 1 piece, cumin (stew base): a little, dried chili pepper (stew base): 2, Sichuan peppercorns (stew base): a little, sugar (stew base): 1 tsp, vinegar (stew base) ): 1 tsp, salt: according to taste, dark soy sauce: subject to color

How to cook the rice cooker version of stewed chicken legs?

Place the stew base ingredients on the electric rice cooker. Set aside in the rice pot

In a wok, add cold water and boil the chicken legs over high heat

Skim off the foam

Put the chicken legs out into the rice cooker, add boiling water and immerse Half

Chicken and duck meat, or press for 20-25 minutes

Turn the wok, add salt and dark soy sauce, and reduce the soup over high heat

It is fragrant!