Perhaps everyone has eaten eggs in daily life. We all know that the nutritional value of eggs is relatively high. Generally, when making them, you need to prepare some ginger slices, as well as some scallion slices. After the chicken legs are washed and dried, prepare several slices of ginger and coat the inside and outside of the chicken legs evenly. Then, use salt and chicken essence in your hand to rub continuously.

Materials

Materials: 2 chicken legs, several slices of ginger, 4 scallions

Ingredients: Salt, oil, and chicken essence as needed

Method

1. First, wash the chicken legs, dry the moisture, and prepare several slices of ginger.

2. After the chicken legs are completely dry to the touch, first oil the chicken legs all over, then use refined salt and chicken essence to evenly coat the whole chicken leg. Grasp the salt and chicken essence in your hand, and rub the chicken leg from top to bottom, inside and out. Place it aside for use! If time allows, you can leave it for more than an hour.

3. In a clean rice pot, pour a thin layer of oil, add ginger slices, place the marinated chicken legs in the rice pot, cover it, plug in the power, and press the switch. Wait until the rice pot automatically trips the switch, open the lid, use chopsticks to flip the chicken over, and press the switch again. This time, the rice pot will automatically trip the switch, and it’s done.

4. Avoid adding scallions, simmer for 5 minutes. After the chicken legs are served, pour the oil at the bottom of the pot and the sedimented sauce over the chicken. Although the bottom of the rice pot is a bit burnt, it actually makes the chicken more fragrant.

This chicken leg is fresh and tender, delicious and not greasy.