Wash the chicken drumsticks and rub salt evenly on the chicken's surface. The curing time can be adjusted at will. I've tried the one-hour version and the one-day version, and it's not that different.
This step can be ignored to marinate the chicken body you think the excess salt particles washed away. Then fry the surface until it changes color. I do this mainly because I like to eat Fried skin ha ha ha. It's perfectly fine without frying.
Dress the Onions, cut them into small pieces, and put them on the bottom of the rice cooker. Love how to cut how to cut ha ha ha. Actually, I cut it all over the place.
Then spread the chicken (it doesn't matter if you fry it or not, this is the Fried version) over the onion. I use a bigger pan so I can spread three at a time. You can only make one small rice cooker at a time for one person. Adding potatoes is also a personal preference, plus or minus completely does not affect. You can also add whatever side dishes you like.
Press the cooker key to cook, and then you can let it go ~ wait until the key to cook jumps up and you can basically eat.
After marinating the chicken, remember to use water to slightly dilute the salt, otherwise it will be too salty. The main reason to add Onions is to prevent the rice cooker from sticking to the bottom, and the Onions really smell good!!! Finally, how to determine whether the chicken cooked? Poke the thickest part of the chicken with your chopsticks, and if it is easy to poke in and there is no blood running out, it is basically cooked. Because this recipe is really arbitrary, so you can change the amount of ingredients, for example, instead of chicken leg meat to chicken wings ah or even whole chicken ah, remove the onion into celery, radish ah what can be, probably very delicious. Look forward to your improved version ~