It is also a simple but delicious rice cooker dish with ginger, green onion and chicken legs. The skin is smooth and flavoury.
The chicken legs are boneless, and the oil is added with oyster sauce, soy sauce, and sugar to pickle for half an hour.
Put a little oil in the pot and add the onion and ginger.
Put the chicken legs and the chicken skin facing down.
Select the rice cooker 'quick cooking' function and start the rice cooker.
Turn over halfway and wait for the program to end.
1. Chicken legs can save salting and cooking time. If you don't want to remove bones, you need to increase the curing time and cooking time. 2. The skin of the chicken must be facing down first. When it is heated, the subcutaneous fat is decomposed and the taste is more fragrant. 3. The rice cooker "" function is used here.