Steamed Chicken Legs
Overview
Summer is suddenly here, a season where I sweat every time I move and I am too lazy to even cook. All food outside is not normal. I haven’t eaten chicken for more than half a year. It started because I was afraid of bird flu. I bought some today to satisfy my craving. Experts said that it is better if it is cooked thoroughly, isn’t it? This dish is really super simple, simple yet delicious, tender, delicious, and original. It is a super lazy dish. Anyone will know it at a glance. It is especially suitable for summer when I hate oil smoke
Tags
Ingredients
Steps
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Wash the chicken legs, drain them, and poke small holes with a fork
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Cut two pieces of ginger, hold the ginger slices with your hands and rub them back and forth on the chicken legs, massage for a few minutes
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After rubbing the ginger slices, rub half a teaspoon of refined salt on each chicken leg, spread evenly, and marinate for more than half an hour to absorb the flavor.
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Put it into the steamer tray of the rice cooker. When cooking rice, put it into the rice cooker and turn on the rice button. The rice is cooked and the chicken legs are steamed. Served with Puning bean paste or soy sauce, it is so delicious and tender that you can’t stop chewing it
