1. Wash and drain the two squabs and two chicken legs. It is easy to make a few cuts on the chicken legs. Prepare the marinade: peanut oil, sesame oil, and sesame oil are mixed together in a small half cup, light soy sauce 1:3 dark soy sauce 2:3 is mixed together in a small half cup, white rice wine is half a cup, and a spoonful of white sugar. Four slices of ginger, soak a small piece of tangerine peel in the inner capsule.
2. Pour three and a half cups of the prepared marinade and white sugar into the drained pigeon and chicken drumsticks and marinate for 20 minutes.
3. After marinating for 20 minutes, put the pigeon, chicken drumsticks, ginger slices, and tangerine peel in a rice cooker, and pour a little marinade (you don’t need to pour, anyway, the rice cooker can’t evaporate the water.)
4. Cover the pot and press the cooking program. I use the fine cooking program for a longer time. When the rice cooker is steaming, I lift the lid and stir the ingredients to make the color uniform. As the rice cooker does not evaporate the water, I halfway through it. After draining the steaming water once, pour a little marinade into it. For ordinary rice pots, you can cook the rice twice. If you want more flavor, you can also cook the rice twice.
5. The cooking process is over and the pigeon is finished. In this operation, I used a longer time of fine cooking and a faster time of fast cooking. The whole process took one hour and fifteen minutes. In fact, it doesn't take that long. It is estimated that a cooking program is enough. The chopsticks can be easily inserted into the pigeons. I thought that cooking for a longer time would evaporate the water.
6. The finished pigeons can be served on the plate, if they feel weak, they can be eaten with salt and pepper. The lighter taste can be eaten directly or dipped in the juice of pigeons. If you are not afraid of getting angry, fry the pigeons in a frying pan and the skin will be crispy and crispy.
Tips:The pigeon made by the rice cooker is mainly convenient, and the cooking process needs to turn the ingredients two or three times to evenly color.
It tastes good, just like the braised pigeons sold outside. The braised pigeons sold outside are made by using brine pigeons to deep-fry them into golden brown.
