The chicken leg of the rice sauce
By VicentaLakin
Since we unlocked the new use of electric rice, many of the previously inflexible dishes have become easier. Just one key, without the soup and the fire, it looks like the normal version, and this time it's not just thrown away, but it pours out the sauce if it tastes like chicken。
Recipe Recommendations
- chicken legs 3 only
- cooking wine 3 tsp
- oyster sauce 1 teaspoon
- soy sauce 1 teaspoon
- soy sauce 3 tsp
- sugar 1 teaspoon
- onion appropriate amount
- ginger slices appropriate amount
- green onion a little
Steps for The chicken leg of the rice sauce
1
It's three chicken legs, three small spoons of wine, one small spoon of pelican oil, one small spoon of old smoke, three small spoons of raw sugar, one small spoon of sugar, an appropriate amount of onion, an appropriate amount of ginger chips, and a small amount of onions。
2
The chicken legs are washed, and a small hole is placed with bamboo。
3
Put the sauce in the big bowl and mix it evenly。
4
Put it in the chicken leg, so that the chicken leg is fully covered with sauce and covered with a protective membrane into the freezer overnight。
5
Put the tin paper on the bottom of the rice tablet, put it in ginger, onions。
6
Put it in the pickled chicken leg and pour the rest of the sauce。
7
Start the standard cooking program。
8
Cooking's over。
9
Turn over。
10
Cover the lid and keep it warm for about 15 minutes to make the surface color。
11
Take out the chicken leg。
12
Put the rest of the sauce in the bowl and throw the tin paper away。
13
The chicken legs are a little cold, the onions are covered。The chicken leg of the rice sauce Make Tips
The sauce ratio can be adjusted according to its taste。