1. Use bamboo skewers to make small holes on the chicken wings, then add scallions, ginger slices, light soy sauce, dark soy sauce, cooking wine, chili powder, salt, oyster sauce, cooking oil, honey
2. Grab it fully with your hands. It’s best to grab it for a while to make it more delicious. Then cover with plastic wrap and marinate in the refrigerator for at least one hour.
3. Cover the bottom of the rice cooker with scallions and ginger slices, put the chicken legs in, and pour in the marinated chicken legs
4. Put it in the rice cooker, select the cooking function and cook for 40 minutes, turn over halfway, the color will be more even
5. Get out of the pot, pour the sauce on it and start eating
Tips:1. It is best to use a thick inner pot for the rice cooker, so that the color will be more even
2. Don't waste the sauce left over from the stewed chicken drumsticks. Bibimbap is especially fragrant.
