【Kuaishou Recipe】Braised chicken thighs in rice cooker

Cooking Instructions

1. I bought the Sunfarmer chicken lute leg, thaw it, clean it, and scald the chicken leg with boiling water (this step is to color)

2. 6 chicken thighs are 3 spoons of light soy sauce, 1 spoon of dark soy sauce (if there is none, 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.

   

3. The bottom of the rice cooker is lined with green onions and ginger slices.
   
   When the chicken thighs are marinated, put them in the rice cooker, add 2 star anise, more than 10 peppercorns, 1 cinnamon (about 8cm long), and add a little water (not too much, because there will be a lot of soup in the pot after the rice cooker is cooked)

   

4. Press the cooking button (my rice cooker is one hour long), and you can open the lid and flip the chicken thighs on the way.
   
   When the time is up, it will be ready to cook

   

5. ps After the chicken thighs are clamped out, there is still a lot of soup in the rice cooker, take out the big ingredients put in, the soup can be used to blanch the vegetables , just add a little salt, and the greens will be delicious!