Salted Sichuan Pepper Chicken Legs

Overview

Both men in our family like to eat at home, so as the chef in the family, I often use my brain to think of or collect dishes; my son likes to eat chicken, but my husband is not a fan of chicken, but this time it was different; this peppercorn salted chicken drumstick actually made him take the initiative to use chopsticks, hahaha!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken legs
• chicken powder
• sichuan pepper oil
• wine
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Heat a wok, add Sichuan peppercorns and stir-fry until fragrant

   

3. 3 Pour the salt and chicken powder into the pot

   

4. 4 Stir-fry with salt until a little brown, then turn off the heat

   

5. 5 Spread the fried peppercorns, salt and wine evenly on the chicken legs and marinate in the refrigerator for about 40 minutes

   

6. 6 Preheat the rice cooker

   

7. 7 Apply a little pepper oil to the inner pot of the rice cooker

   

8. 8 Put the marinated chicken legs into the rice cooker and press the cooking button

   

9. 9 Wait until the rice cooker turns to keep warm and then open the lid

   

10. 10 Turn the chicken legs to the other side and press the cooking button (repeat 2-3 times) until the chicken legs are cooked through

    

11. 11 Take out the chicken legs, let them cool and then chop them into pieces