1. Ingredients: Main ingredients: 5 chicken drumsticks (cut off from the middle); Ingredients: green onion: 1 stalk, ginger: 1 piece, Orleans barbecue ingredients: 70 grams, sweet noodle sauce: 5 spoons, oyster sauce: 5 spoons, cooking wine: 50ML, honey :a little.
2. After the chicken legs are blanched, pick them up and wash them. Use a toothpick to pierce small eyes on the chicken legs to taste, and control the moisture for later use.
3. Shred the green onion and ginger, pour the Orleans seasoning, sweet noodle sauce, oyster sauce, and cooking wine together, and massage the chicken legs. Cover with plastic wrap and refrigerate for half a day. This work can be done the night before and taken out the next day. If you have time, you can stir it again halfway, so that the flavor and coloring will be more even.
4. Put ginger slices into the bottom of the rice cooker. Pour a little cooking oil into the pot.
5. Place the marinated chicken drumsticks. At this time, there is enough sauce and no more water is added.
6. Start the "cooking" function of the rice cooker, and select "fine cooking" and "xiangnuo". After a program is over, add a little honey and turn the chicken legs in the pot to make it evenly colored. Because the seasonings are all salty, there is basically no need to add salt. You can decide whether to add an appropriate amount of salt at this step according to your taste. After mixing, start the "cooking" function again, select "fine cooking" and "fragrant waxy", and remove the serving plate after the program ends.
7. Slightly spicy and slightly sweet with a nice taste.
8. The aroma has been around the beam for three days.
9. Try it now.
Tips:1. When blanching chicken legs, cool the water in a pot, which is more conducive to removing impurities in the meat and keeping the meat fresh and tender.
2. Please stir fry properly in the middle to make the coloring and flavor more even.
3. Because the seasonings are all salty, there is basically no need to add salt. You can add an appropriate amount of salt in the second program according to your taste. Adding salt too early will speed up the solidification of the protein and make the meat dry.
4. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.
