[Quick Recipe] Rice Cooker Braised Chicken Legs

I bought the Shennong Chicken Pipa Legs. After thawing, clean them and blanch them in boiling water (this step is for cooking) Color)

6 chicken legs are 3 spoons of light soy sauce, 1 spoon of dark soy sauce (if not available, you can skip it), 1 spoon of oil, a little salt, 1 spoon of cooking wine, add a few slices of ginger and marinate for at least 20 minutes.

Place green onion and ginger slices on the bottom of the rice cooker

After the marinating time of the chicken legs is up, put it into the rice cooker. Add 2 star anise, more than 10 Sichuan peppercorns, 1 piece of cinnamon bark (about 8cm long), and add a little water (not too much, because there will be a lot of soup in the rice cooker after cooking)

Press the cooking button (my rice cooker takes one hour), and you can open the lid and flip the chicken legs during the process.

The time is up. Ready to cook

ps After taking out the chicken legs, there is still a lot of soup in the rice cooker. Take out the aniseed ingredients and the soup can be used When blanching vegetables????, just add a little salt and the vegetables will be delicious! 1/q/75" alt="[Quick Recipe] Braised Chicken Legs in Rice Cooker Step 5" width="300">