以后鸡腿就这样吃，不油炸不水煮，香气四溢，出锅连汤汁都不剩！

Quick Overview

The video demonstrates how to make incredibly tender and flavorful braised chicken drumsticks using a rice cooker, omitting added oil for a healthier result, and serving them over blanched bok choy.

Key Points: Eight large chicken drumsticks were purchased for 30 RMB and prepared by piercing them with bamboo skewers to allow better flavor absorption. The chicken was seasoned with flour, then marinated with ginger slices, chopped scallions, light soy sauce (3 spoonfuls), dark soy sauce (1 spoonful), oyster sauce (1 spoonful), sugar (1 small spoonful), and fermented soybean paste (1 large spoonful). The marinated chicken was cooked in a rice cooker on the 'rice cooking' function for approximately 30 minutes until the power switched to the 'keep warm' setting. Bok choy was prepared by cutting it into quarters, blanching it in boiling water seasoned with salt and a small spoon of oil for two minutes, and then arranging it around the cooked chicken. The final dish is presented with the braised chicken drumsticks nestled on the blanched bok choy, and the remaining sauce is poured over the top. The resulting chicken is described as very tender, flavorful, deeply savory, and healthy because no extra oil was added during the braising process.

Context: This video is a cooking tutorial by the creator '小颖美食' (Xiao Ying Meishi) demonstrating a simple yet flavorful method for cooking chicken drumsticks using a rice cooker instead of traditional frying or boiling methods. The recipe focuses on achieving deep flavor penetration through marination and slow cooking, resulting in a healthier, non-greasy dish.

Detailed Analysis

The tutorial begins by preparing eight large chicken drumsticks, which were acquired for 30 RMB. The first crucial step is to pierce the chicken deeply all over with bamboo skewers to help the marinade soak in (00:07-00:13). Next, the drumsticks are coated with two large spoonfuls of flour, mixed by hand for about two minutes until slightly sticky, and then rinsed clean under running water and dried (00:13-00:37). Separately, aromatics are prepared: one large scallion is sliced, and half a head of garlic is minced (00:38-00:52). These aromatics are added to the chicken along with the wet seasonings: three spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, one small spoonful of sugar, and one large spoonful of fermented soybean paste (00:55-01:09). Since the seasonings are salty, no extra salt is added. Everything is mixed thoroughly and marinated for 20 minutes (01:10-01:16). The chicken is then placed into a rice cooker pot (01:32-01:35). A can of beer is opened (01:35-01:38) and poured over the chicken until the liquid just covers the drumsticks (01:38-01:43). The rice cooker lid is closed, and the 'rice cooking' function is selected, cooking for about 30 minutes until it automatically switches to the 'keep warm' setting (01:43-01:48). While the chicken cooks, bok choy (Shanghai Bok Choy) is prepared by cutting it into quarters (01:17-01:23), soaking it in clean water for two minutes (01:25-01:31), and then blanching it in boiling water seasoned with a spoonful of salt and a small spoon of oil for two minutes (01:48-02:04). The blanched bok choy is drained and aesthetically arranged on a serving plate (02:06-02:16). Once the chicken is done, it is removed from the rice cooker and placed on top of the bed of bok choy (02:48-02:53). The remaining rich sauce is poured over the chicken and vegetables (02:57-03:04), and the dish is garnished with chopped scallions (03:06-03:09). The final product is shown to be extremely tender, flavorful, savory, and healthy as it requires no added oil.