Baking chicken thighs in a rice cooker is actually possible, so how does it work?

Baked chicken thighs in rice cooker is probably the laziest way to make chicken thighs, and it's a hard dish that even a kitchen buff can master in a minute.

In just a few steps, it can give you a juicy, flavorful chicken thigh with gelatinous skin.

As shown in the picture

Imagine being busy all day, finally coming home, taking a shower and changing into your pajamas, taking out a can of cold Coke from the fridge, and nibbling on a big juicy chicken thigh, with the skin so soft that it melts away when you sip on it, and the gravy accompanying the chicken thigh meat as it wanders between your lips, and you can just scream that it tastes good on earth! However, the key is to make it. Throw all the flavorings and chicken thighs into the rice cooker together, and you can just nibble on them right out of the shower.

As shown

Materials:

Chicken thighs 5 Onion 15g

Ginger 15g Garlic 15g

Soy sauce 30ml (2 spoons) Soy sauce 10ml (2 spoons)

Oyster sauce 30g (2 spoons) Dried chili peppers 6pcs

Speppers 3g Icing sugar 20g

Maintaining wine 30ml (2 spoons) Water 100ml (2 spoons) ) Water 100ml

Practice:

1, after the chicken legs clean, the chicken legs more than a few cuts, especially the inflection meat more places, easy to cook! Do not remove the fat on the root of the leg, it will melt in the process of baking chicken thighs, making the meat more tender and delicious.

2. Massage the chicken legs with a little salt for about 1 minute. You can't put too much salt or it will be very salty.

3, put half a spoonful of dark soy sauce, a spoonful of oyster sauce, two spoons of soy sauce, a spoonful of cooking wine, three grams of sugar, one gram of salt.

4, put all the ingredients together and scratched, cover with plastic wrap, marinate for half an hour, if you want more flavor, you can put it in the refrigerator one night in advance.

5. No need to marinate the chicken thighs, put them directly into the rice cooker and press the cook button. Brush the bottom of the rice cooker with a little oil to prevent it from sticking, then put the chicken thighs and all the marinade into the rice cooker, skin side down, and smother for at least 40 minutes!

6. At the end of the first time of the cooking mode, one side of the chicken thighs is slightly golden brown, and there is already a meaty aroma.

7, the chicken thighs turn over, pour a little wine, half a bowl of water, and then press the cook rice gear. When the tone of cooking rice is finished sounds again, the chicken thighs can be out of the pot.

As shown in the picture