Many people's understanding of rice cookers is limited to making rice, but in fact, in addition to cooking rice, rice cookers can also make many delicious foods. The taste of food produced by different methods is different. Rice cookers can also be used to make chicken legs.

Without frying, the chicken legs made in the rice cooker are also very delicious. So what is the method of making chicken legs in the rice cooker?

do you know?

1. Method 1: First prepare three large chicken legs. Use a fork to make small holes on both sides to make it easier to absorb the flavor. Then add a spoonful of salt, a spoonful of sugar and a spoonful of pepper, and then pour in a tablespoon of cooking wine.

To remove the fishy smell, add a tablespoon of light soy sauce for freshness, a tablespoon of dark soy sauce for color, and half a tablespoon of oil for consumption. Finally, add a little chili shell, Sichuan peppercorns and star anise, then add ginger slices and green onion segments, and grab them with your hands.

Let the chicken fully absorb the seasoning, cover with plastic wrap, seal and marinate for 2 hours.

After 2 hours, the chicken has been fully marinated and flavorful. Cut a green onion into sections and half an onion into cubes. Put them on the bottom of the rice cooker. Place the marinated chicken legs on top of the green onions and onions.

, then pour in the remaining sauce, put it into the rice cooker, stew it in the normal mode for 30 minutes, jump to the keep warm mode after 30 minutes, and continue to simmer it for 30 minutes. After 1 hour, this rice cooker braised chicken leg is complete

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2. Method 2: Chop the local chicken, remove the PP, remove the internal organs, wash and set aside, slice the ginger and green onion; mix with 1 spoon of oil + 1 spoon of dark soy sauce + 0, 5 spoons of light soy sauce + 1 spoon of cooking wine + 0, 5 spoons of white sugar + appropriate amount of salt

Make the sauce; carefully rub the chicken inside and out with the sauce, add a few slices of ginger, and marinate for 2 hours; dry the rice cooker, apply a thin layer of oil on the inner wall, and heat with slices of ginger and green onion.

bottom; put the marinated chicken into the rice cooker, put a few slices of green onion and ginger in the chicken belly, and pour 2/3 of the marinade juice (both inside and outside); plug in the rice cooker and press the cooking position

; After the rice cooker jumps to the next gear, you can smell the overflowing aroma. Let it simmer for about 10 minutes. Open the lid of the rice cooker and you will see that the chicken looks like the picture below. It is basically cooked, but the color is not attractive enough.

Use the soup in the pot to brush the chicken all over again, then brush a layer of honey on the surface, press the cooking gear again, wait for the cooking gear to jump and simmer for a few minutes.

3. Method 3: Prepare 3 chicken legs, an appropriate amount of salt-baked chicken powder, and an appropriate amount of soy sauce. Wash the chicken legs first, make a few cuts on them with a knife, put the chicken legs into the rice cooker, apply salt-baked chicken powder, and coat

Soy sauce, just press the cooking button and jump to the keep warm button.