Nono's salt-baked chicken legs

Overview

The salt-baked chicken legs made in the rice cooker are still tender and delicious, oily but not greasy. It’s simple and convenient, you can try it!

Wash the chicken legs you bought and drain them for a while
After the chicken legs are completely dry inside and out, first smear the chicken legs with cooking oil, then use salt and fresh chicken juice (chicken essence can also be substituted) to spread the whole chicken legs evenly, and start marinating. If you have enough time, you can leave it for an hour.
Pour a layer of oil into the cleaned rice cooker and add ginger slices
Put the marinated chicken legs in the rice cooker, cover it, plug it in, and turn on the switch. Wait until the rice cooker automatically trips, open the lid, turn the chicken over with chopsticks, press the switch again, this time the rice cooker automatically trips, then add the chopped green onions and simmer for about 5 minutes
After the chicken legs are on the plate, pour the oil and precipitated salt sauce from the bottom of the pot on top of the chicken. The tender, delicious, fragrant and crispy chicken legs are ready!