1. The ingredients are ready, and the chicken wings are washed and cut two knives on each side to make it delicious when marinated. The chestnuts are hulled and peeled and washed. Soak the dried shiitake mushrooms in advance and cut them into pieces. Wash the sausage and cut into sections. Ginger slices.
2. Add cooking wine, salt, soy sauce chicken juice, ginger slices, green onion and peanut oil to the chicken wings, stir well, and marinate for half an hour.
3. Pour the marinated chicken wings into the rice cooker, add the chestnuts and dried shiitake mushrooms, and stir well.
4. Add half a bowl of water, the amount of water is half of the ingredients. Soak the mushrooms and chestnuts in clean water as much as possible to better absorb the water during the braising process, so that the finished mushrooms and chestnuts will not taste too dry. The chicken wings are placed on top, it is easier to absorb the aroma of shiitake mushrooms when they are cooked.
5. Set a cooking program for the rice cooker. The rice cooker has started to work, so I'll wait and eat it quietly!
6. After the program is over, the chicken wings are ready. If you feel that the chicken wings are not dry enough, you can set another cooking program to collect juice. This step depends on personal preference.
7. Finished product
Tips:When adding water, soak the mushrooms and chestnuts in clean water as much as possible to better absorb the water during the braising process, so that the taste of the finished mushrooms and chestnuts will not be too dry. The chicken wings are placed on top, it is easier to absorb the aroma of shiitake mushrooms when they are cooked.
