Ingredients

Method

1. 1

   In a large bowl, dissolve salt and vinegar in water. Add the chicken legs and soak for 20 minutes to remove blood and any gamey smell.

2. 2

   After soaking, rinse the chicken legs well. Place them in a baking pan or heatproof dish.

3. 3

   Pour hot water over the chicken skin. This helps to make the skin firm and elastic.

4. 4

   Prepare the seasoning mix. In a separate bowl, combine scallion sections (use the white parts), ginger slices, soy sauce, and sand ginger powder. Add peanut oil and mix well.

5. 5

   Pour the seasoning mix over the chicken legs. Squeeze the juice of half a lemon over the top.

6. 6

   Wearing gloves, massage the marinade thoroughly into the chicken legs, ensuring they are evenly coated.

7. 7

   Cover the dish with plastic wrap and let the chicken marinate for 1 hour.

8. 8

   Brush the inside of the rice cooker pot with oil.

9. 9

   Place a layer of ginger slices and the remaining green parts of the scallions on the bottom of the rice cooker.

10. 10

    Place the marinated chicken legs on top of the ginger and scallions.

11. 11

    Pour the remaining marinade over the chicken.

12. 12

    Close the rice cooker lid, press the cook button (standard rice cooking setting), and let it simmer for 40 minutes.

13. 13

    Once cooked, remove the chicken legs. They will be tender, juicy, and very aromatic.

14. 14

    Let the chicken rest for a few minutes before chopping it into serving pieces on a cutting board.

15. 15

    Arrange the chicken on a plate and pour the sauce from the rice cooker over the top before serving. Enjoy with rice or as a standalone dish.