1 drumstick and 1/3 package of Haitian salted chicken powder.
2 ingredients editor
a little white sesame, 1 tbsp oil, cucumber and carrot.
3 Practice editing
1. Wash the drumsticks and drain the water;
2. 1/3 packet of salted chicken powder, evenly spread the salted chicken powder inside and outside the chicken leg and marinate for more than 1 hour;
3. Put 1 tablespoon of oil in the rice cooker, put the chicken legs in (chicken skin side up) and cook;
4. When the rice cooker roasts the chicken, first cut the cucumber and carrot to decorate the plate;
5. After the cooking button of the rice cooker jumps up, press it again after a few minutes, and repeat it for 2~3 times;
6. Insert a toothpick into the thickest part of the meat. If blood gushes out, press it again. If the toothpick can be easily inserted and pulled out to prove that it is cooked, you can clip out the chicken leg.
7. Let the chicken legs cool a little;
8. Cut into pieces, put them on a dish, sprinkle with white sesame seeds, and you can eat!
4 Precautions Editing
It is easier to taste the chicken leg when it is cut open.
5 pressure cooker edition editor
Ingredients: chicken legs
Accessories: ginger, green onions
Seasoning: baked salt powder, sesame oil
Practice
1. Wash the chicken legs and control the water content. First, wipe the chicken legs with sesame oil.
2. Wipe the whole chicken leg evenly with salted chicken powder for one hour.
3. Slice ginger, cut scallion and break into pieces, and pour sesame oil in the electric pressure cooker for later use.
4. Add ginger slices and shallots without adding water, and the chicken legs will produce a little water.
5. Add the chicken legs with good taste, cover them, plug them in and keep the pressure for 1 minutes.
6. Turn off the electricity and open the lid (be careful not to burn it), turn the chicken over with chopsticks, cover it, plug it in, and hold the pressure for another 1 minutes.
7. Turn off the electricity and then open the lid. If you like to eat something burnt, you can plug it in again, fry it for a while without covering the lid, and sprinkle with scallions.