Rice cooker version of shredded chicken legs

Overview

This chicken drumstick is super easy to make and tastes super smooth and tender. It’s worth a try!

First wash the chicken legs with warm water, dry them, cut off part of the fat from the chicken skin (reserve it for later use), evenly apply salt, cooking wine, and light soy sauce with your hands and massage for a while, then add ginger slices and shredded green onions and marinate for 2 hours.
Coat the marinated chicken legs with the prepared juice (1 spoon of honey + 1 spoon of dark soy sauce) and set aside. Place the remaining chicken skin fat + ginger slices and green onion shreds on the bottom of the rice cooker, then put the chicken legs coated with juice. Press the cooking button to start, wait until it jumps up, and then press the cooking button to start cooking (press the cooking button twice in total). This time, jump up and simmer for a while before taking it out of the pot.
Tear the cooked chicken legs apart with your hands, sprinkle with sesame seeds and chopped green onions, and it’s ready to eat!
The fragrant and tender chicken legs are ready. Isn’t it very simple?