I’m a dark meat girl, too! Good knives are the most important tools in the kitchen. I keep wanting to try this recipe. Need to put this on my rotation.
I made this today with drumsticks in the instant pot and it was one of the best things I’ve ever made. SO GOOD! The husband agrees. I’m already excited to make it again. Thanks for the recipe!!
I got my Instant Pot a couple of days ago. This was the first dish I made with it. The old saying, "Your results may vary" happens sometimes. I followed the cooking time 15 min for 4 lbs of leg quarters and they were raw and uncooked in the middle. No biggie. I put them back in for another 6 minutes and they were perfect. Note to self, add 6 minutes (21 minutes) next time. The rice turned out perfect! Way better than my rice cooker! The condiment with the grated ginger and green onion is so addicting! This dish is so delicious! I ate and ate until I was almost in a food coma. This morning I woke up and guess what was for breakfast? You got it! More of the same! I'm even thinking of going back out to the store and getting more chicken, ginger, & green onion to do a back to back batch of this awesome dish! I'm loving the Instant Pot. It will take a little getting used to, but so far so good! Seriously though, if you have been on the fence about getting an Instant Pot, get one! When you do, make this recipe!
I tried this recipe several times with 4 quarter chicken legs and found that reducing the time to 10 minutes on high pressure was perfect! My kids who are picky eaters, had several servings. Thanks for your wonderful recipes and tips.
Absolutely going to have to try this. It completely affirms something I've spent time digitally yelling at TV cooking competition Twitter accounts about, in that they're all trying to make it a "thing" that chicken skin has to be crispy or else it's disgusting. Masterchef UK, Masterchef AU, numerous TH-cam "chefs", all saying the same thing. "Oh no, the skin isn't crispy, nobody can eat this dish." And they are WRONG! It's not a "thing". Thank you. This looks amazeballs!
I wish my hubby can appreciate the simplicity of this dish like yours does. When I cook this at home, I feel inclined to cook something else on the side so we can both enjoy dinner. He asks if I'm making by boil chicken again 😂 but of course it's all worth it in the end.
Made this again for the second time! Love it! Secret is to really season the water and ass ginger and garlic directly in the water. When soaking the chicken in cold water make sure that water is salted well too. Enjoy!
This will be my first Instant Pot recipe to try. I've seen lots of videos on line and your instructions are among the clearest. Also like your slant on the money saving aspect. BTW, Dude's a lucky guy.
Flo, thank you so much for showing us how easy it is to make this. I’ve always loved this dish but I haven’t had it in over 10-15 years! It was new to my kids and they LOVED it!! I love watching Dude’s Malaysian accent comments. Brings back great memories of home!
I just made this using your recipe and it was a HIT with the fam. We had to stop ourselves from eating it all so we can have leftovers for lunch tomorrow. I'm putting this in our regular meal rotation! I had no idea that ginger scallion sauce was so easy to make. No more paying extra for it at the chinese deli for me!
Flo, unfortunately my hubby eats like a five year old. I’d be at your house in a heartbeat 💗 I made it once, full chicken recipe. This definitely looks easier! I will try it again.
Salivating over here! Thanks for explaining the rice ratio. I'm Asian and I swear I cannot master cooking rice on the instapot. I usually revert back to the regular rice cooker.
THANK YOU for not using the "finger" method.. Every time I've used that, my rice is like mush. I don't have extra long fingers or anything. My grandma always taught me a 1:1 ratio. It's come out PERFECT every time.
Chicken rice from Hong Kong and Thailand kind are my very favorite dishes. I might make this dishes for dinner today. Thanks Flo and your husband for this video. ☺😋
Yum yum yum...another amazing taste experience for my family. I can hardly wait to share this! I think this will cause a spontaneous "food happy dance" at dinner time. Thank you, Flo and Dude, for sharing your love of food with us.
Oh my.. another delicious looking recipe! My mouth was watering while you were cutting up that chicken! And that sauce! This is definitely a must try. Thanks Flo and welcome home Dude!
In Malaysia, we make our own chili sauce to go with this dish. No store bought chili sauce coz it’s different . The rest are exactly like what Flo did.
Happy happy happy! So blessed to have found your channel. We share some similar cultural backgrounds and a shared Hope for the future. Thank you for the joy you bring to cooking. Love the simplicity and enthusiasm. I'm a fledgling instant pot owner, so excited to try out your dishes. My mum makes a minced meat egg custard... cant wait to try yours.
So you serve the chicken cold ?? What is the name of your cooling pot and more or less how much is it looks great . Can eat yourgarlic pasta every day LOVE the sauce andso fast to make.
Hi, Flo. Is there a way to get your recipes in the written version? I prefer to follow written instructions as it is easier than following from a video on a computer/tablet. Thanks.
That looks so yummy, Flo. In Singapore we have a different sauce: chillie, ginger oil. Must try your version. 8 chicken legs for 4 portions seems enormous. Your family members have hearty appetites.
I also have my mom with us, so family of 5 but when I debone it all, they eat more. There was just enough left over for the kids’ lunches the next day. Thanks, Juliet!
Well.......I guess Dude loves the heck out of this chicken dish. Never saw him react to anything quite so much. Why not? Flo's an excellent cook and she cooks Malaysian food that he loves. xoxo
Great video! Do you have a recipe for the tangy chilli sauce that also comes with it at restaurants? or know of a commercially available one that's similar?
Hi Flo! Been watching your videos for a little while now and something you said was the same thing I've said for years! I hate bones! I've always said that meat is easier to eat boneless and thank you for the vindication!!! I don't like dark meat poultry and if I need chicken for anything I use boneless skinless chicken breasts or if I don't need that much I'll buy bags of pre-cooked chicken. That's also a time-saver. I like your videos and will keep watching them! Best wishes to you and your family!!!
We usually eat this just like this because the family will eat it all up. I grew up with a mom that made several dishes for dinner.... usually a meat, a fish, a vegetable, always rice and a pot of soup. So, anything Asian goes. If it were me, I'd add a plate of Chinese veggies.
... thanks for the cup explanation.. I cooked this dish for the first time last night by watching some other vid, and I cooked 3 cups of rice... except the cup I used was a regular cup measurement.. I ended up with a lot of rice
am I right in thinking the chicken is cold when you are putting it on the cucumber? This looks so yummy. I can't wait to try it! Dude, as usual, rocks "the taste." hahaha
I can’t wait to try this recipe this weekend! If substituting with boneless thighs, what quantity and cook time would you recommend? Also, I am new to IP, when you say high pressure, do I use the pressure cook option or meat option? Not sure what the difference is? Thank you!
Wow, that looks lovely! Plattering (heh: family-style version of plating, I guess) over the bed of sliced cucumbers and then saucing over the top is wonderful. I'm with you on dark meat vs white meat in dishes. The last few times I've made Chicken Marsala (which the whole fam loves as much as I do) was with thighs and whole boxes of sliced "Baby" portobello mushrooms. The last time (late December) it was flat: unsalted chicken stock and I neglected to add any as it cooked. Boo on me! Learned from that goof, at least. BTW, for a laugh: I now notice *every* time you remember to dash some sesame oil into your dishes. Life is so much fun, ain't it? 😀 I am learning *so* much from watching you cook, whether in the IP or sous vide or wok. Or whatever that almost Korean BBQ plate is that you cooked on while camping. Thank you and Dude! My younger sister (the youngest of we four "kids") is a counseling psychotherapist with her MFT credentials and a deep history in working with trauma. She's Zooming her sessions now, with clients all across the US. I linked to her your Marriage video since it seemed so on point for advising people how to maintain a loving relationship. So: thank you two for that as well! Regards, ~~Kris
Hi Flo, always love your recipes. I tried it today and this is what happen . The chickens are not "fully" cook inside and the rice is not as moist ( don't know why I follow every steps ) The difference is I only use 3 big drums . But overall taste not bad and the condiment sure make big flavour . I am using my 6 quart normal IP btw. I just want to share to others about the result not complaining. My picky man like the food which is awesome for me. :) The deboning of the drum is not as easy and 'pretty' LOL. Next time I will try maybe increase few more minutes for the drums and more broth for the rice and hope it came out as yummy as yours. Thanks again for sharing this recipes as I really love dark meat too. See you.
Not sure why it would not be cooked through especially if you're making drumsticks only unless you adjusted the cook time. Hope it works out next time.
Hi Flo, I don't have a slow cooker pot like what you used for cooking the chicken. Can I use steamer instead or just a normal pot and boil it? I would appreciate your reply. I really love to do the recipe.
I cooked the rice at the same time as the chicken in the instant pot. I figured the chicken juices would drip right into the rice. I also added a chicken bullion to it. The rice was great.
Oh no! This ginger and green onion sauce is always made with oil. You'll need something neutral. What would you normally use in place of an oil, say for salad dressing? I'd try that.
Yayyyy!! I LOVE your ginger peeling tip. I always learn such great things from your channel. I’m also super into dark meat too. What was the synonym you used for a sharpening the knives? Welcome home Dude!
The chicken cools down in ice cold water and then after all that prepping, it's gotta be pretty cold right? is that normal? When I lived in Malaysia, the chicken was always warm at SCR
I think I’m going to try and make this soon. It’s super cold here in Wenatchee, WA today so I’ve got taco soup in my slow cooker today. But that chicken looks delicious!
Thanks, Darla, I think it depends on how packed the pot is. If you stack the legs altogether and there’s not room for the steam to move around, you’ll have to add more time. You might be able to do 4# in an 8 qt in the same amount of time. Hope that makes sense.
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I so love the way y'all break down the sorted details ... those are the unknowns that pop up when we try to execute said recipes ... keep it up!
I’m a dark meat girl, too! Good knives are the most important tools in the kitchen. I keep wanting to try this recipe. Need to put this on my rotation.
Thanks, Jean! Hope you’ll give it a try! Happy Sunday!
I made this today with drumsticks in the instant pot and it was one of the best things I’ve ever made. SO GOOD! The husband agrees. I’m already excited to make it again. Thanks for the recipe!!
Your recipes are some of the only ones that I actually make after seeing them on TH-cam. This will be my dinner tomorrow! Thank you as always.
I got my Instant Pot a couple of days ago. This was the first dish I made with it.
The old saying, "Your results may vary" happens sometimes. I followed the cooking time 15 min for 4 lbs of leg quarters and they were raw and uncooked in the middle. No biggie. I put them back in for another 6 minutes and they were perfect. Note to self, add 6 minutes (21 minutes) next time. The rice turned out perfect! Way better than my rice cooker! The condiment with the grated ginger and green onion is so addicting! This dish is so delicious! I ate and ate until I was almost in a food coma. This morning I woke up and guess what was for breakfast? You got it! More of the same! I'm even thinking of going back out to the store and getting more chicken, ginger, & green onion to do a back to back batch of this awesome dish! I'm loving the Instant Pot. It will take a little getting used to, but so far so good! Seriously though, if you have been on the fence about getting an Instant Pot, get one! When you do, make this recipe!
I tried this recipe several times with 4 quarter chicken legs and found that reducing the time to 10 minutes on high pressure was perfect! My kids who are picky eaters, had several servings. Thanks for your wonderful recipes and tips.
My picky teenage kids (5 of them 😳) gave this a 10 out of 10! They ate it all, and asked me to make it tomorrow night 🤣.Thank you for sharing!!!!!
Absolutely going to have to try this. It completely affirms something I've spent time digitally yelling at TV cooking competition Twitter accounts about, in that they're all trying to make it a "thing" that chicken skin has to be crispy or else it's disgusting. Masterchef UK, Masterchef AU, numerous TH-cam "chefs", all saying the same thing. "Oh no, the skin isn't crispy, nobody can eat this dish." And they are WRONG! It's not a "thing". Thank you. This looks amazeballs!
Thank you for explaining the rice & liquid measurements - I’ve never really understood that until now!
Great!
I just love you two so much. I watch right before I go to sleep and it always makes me so hungry!!!!!!!!!!
jmleeinla ME TOO! I second both of those things!
All 3 things actually
Thank you for your recipes, I have made this several times now my kids and husband loved it.
I think your husband is doing a great job commenting.
I wish my hubby can appreciate the simplicity of this dish like yours does. When I cook this at home, I feel inclined to cook something else on the side so we can both enjoy dinner. He asks if I'm making by boil chicken again 😂 but of course it's all worth it in the end.
I have not idea about the measurements for the rice, !!! THANK YOU FOR TEACHING US !!!!!
Both of you are so nice, God bless your Home and Family.
Made this again for the second time! Love it! Secret is to really season the water and ass ginger and garlic directly in the water. When soaking the chicken in cold water make sure that water is salted well too. Enjoy!
Just cooked this today and it was so good!!! I like that this recipe didn't need chicken broth but was still so flavorful! Thank you for sharing.
This will be my first Instant Pot recipe to try. I've seen lots of videos on line and your instructions are among the clearest. Also like your slant on the money saving aspect. BTW, Dude's a lucky guy.
Thanks, Ronald! Hope you enjoy it!
I made this recipe a couple days ago, substituting boneless, skinless chicken thighs. It was perfect for a hot summer day. Cheers!
Flo, thank you so much for showing us how easy it is to make this. I’ve always loved this dish but I haven’t had it in over 10-15 years! It was new to my kids and they LOVED it!! I love watching Dude’s Malaysian accent comments. Brings back great memories of home!
I just made this using your recipe and it was a HIT with the fam. We had to stop ourselves from eating it all so we can have leftovers for lunch tomorrow. I'm putting this in our regular meal rotation! I had no idea that ginger scallion sauce was so easy to make. No more paying extra for it at the chinese deli for me!
Just made it and it’s delicious! My husband liked it more than the restaurant ones! Thanks for a great recipe!
Flo, unfortunately my hubby eats like a five year old. I’d be at your house in a heartbeat 💗 I made it once, full chicken recipe. This definitely looks easier! I will try it again.
Was hungry saw this video yesterday and decided to make it. Was so easy and cheap ($7 enough for 3 days) thanks.
Salivating over here! Thanks for explaining the rice ratio. I'm Asian and I swear I cannot master cooking rice on the instapot. I usually revert back to the regular rice cooker.
Tried this....it was AWESOME!!! My kids usually hate steam or boiled chicken...they loved it ..Thank you!
THANK YOU for not using the "finger" method.. Every time I've used that, my rice is like mush. I don't have extra long fingers or anything. My grandma always taught me a 1:1 ratio. It's come out PERFECT every time.
Chicken rice from Hong Kong and Thailand kind are my very favorite dishes. I might make this dishes for dinner today. Thanks Flo and your husband for this video. ☺😋
Hope you enjoy it!
I made this tonight. It turned out so great. We loved it. No more packets and jars for us.
can’t wait to try it this week. as a working mom i’m always looking for easy go to recipes!
I just made this and it was perfect. The condiment definitely was the star of the fish. Thank you!
I love this dish its delicious I make often my family loves it..thx for sharing. I haven't done it in my instant pot I'm going to definitely try it..
Great! Thanks, Alina!
Yum yum yum...another amazing taste experience for my family. I can hardly wait to share this! I think this will cause a spontaneous "food happy dance" at dinner time. Thank you, Flo and Dude, for sharing your love of food with us.
Thank you so much! I just tried it tonight and it taste so much better than store bought! Amazing simple taste that reminds me of home!
Oh my.. another delicious looking recipe! My mouth was watering while you were cutting up that chicken! And that sauce! This is definitely a must try. Thanks Flo and welcome home Dude!
Thanks, Connie! Hope you’ll give it a try!
Thank you vry much for sharing your Hainanesse rice . I'll prepaire it too. Look good and healthy food.
In Malaysia, we make our own chili sauce to go with this dish. No store bought chili sauce coz it’s different . The rest are exactly like what Flo did.
flu I love notonly your cooking style and recipes. but also devotion to your husbands and kids taste buds
Happy happy happy!
So blessed to have found your channel. We share some similar cultural backgrounds and a shared Hope for the future. Thank you for the joy you bring to cooking. Love the simplicity and enthusiasm. I'm a fledgling instant pot owner, so excited to try out your dishes. My mum makes a minced meat egg custard... cant wait to try yours.
perfect video... i've been wanting to make it with chicken legs because it's such hassle to make a whole chicken! thanks!!
Hi Flo, would the cooking time if you cook less chicken?
This was a winner tonight. My parents loved it. Thank you!
Love your recipes! What do you think of trimming excess skin from the leg quarters, rendering out the chicken fat to make the rice?
So you serve the chicken cold ??
What is the name of your cooling pot and more or less how much is it looks great .
Can eat yourgarlic pasta every day LOVE the sauce andso fast to make.
I love your chicken so much that I'm eating it for the last 3 days. soooo good .Thanks so much for the recipe
Hi, Flo. Is there a way to get your recipes in the written version? I prefer to follow written instructions as it is easier than following from a video on a computer/tablet. Thanks.
That looks so yummy, Flo. In Singapore we have a different sauce: chillie, ginger oil. Must try your version. 8 chicken legs for 4 portions seems enormous. Your family members have hearty appetites.
I also have my mom with us, so family of 5 but when I debone it all, they eat more. There was just enough left over for the kids’ lunches the next day. Thanks, Juliet!
Leftovers!!
Wonderful recipe. Even better explanation. Thank You.
Well.......I guess Dude loves the heck out of this chicken dish. Never saw him react to anything quite so much. Why not? Flo's an excellent cook and she cooks Malaysian food that he loves. xoxo
LOL! Thanks, Sandra! Remember, he has been away for several weeks. 😉
How many of this recipe have you done? I think three now.. All delish !
Received your cookbook yesterday. Reads wonderful. Can't wait to try the recipes.
Thank you, Dawn! Appreciate the support! Enjoy!
I'm looking forward to trying out this recipe this coming weekend! Thanks Flo and Dude! Keep up the great videos!
Looks so delicious!!! Thank you for a dark meat version, it is our favourite too.
That looks sooooo good!!
Dude is great at describing "the taste"!!
Can I use whole chicken in this recipe? Does it change the time to set in the IP? Thank you!
Great video! Do you have a recipe for the tangy chilli sauce that also comes with it at restaurants? or know of a commercially available one that's similar?
Hi Flo! Been watching your videos for a little while now and something you said was the same thing I've said for years! I hate bones! I've always said that meat is easier to eat boneless and thank you for the vindication!!! I don't like dark meat poultry and if I need chicken for anything I use boneless skinless chicken breasts or if I don't need that much I'll buy bags of pre-cooked chicken. That's also a time-saver. I like your videos and will keep watching them! Best wishes to you and your family!!!
Thanks so much! Meat is definitely easier to eat without bones.
Oh yeah. This looks so easy. I am going to make this for my Filipino friend. I think she will be super surprised. Thanks Flo and Dude.
You'll have to let me know how it all worked out, Denise!
Spoken like a true chef
Ha ha... hardly!
Hi Flo, what other side can I add to that meal, is delicious, but I would like to add more sides. Thanks.
We usually eat this just like this because the family will eat it all up. I grew up with a mom that made several dishes for dinner.... usually a meat, a fish, a vegetable, always rice and a pot of soup. So, anything Asian goes. If it were me, I'd add a plate of Chinese veggies.
What is the brand of your instant pot Flo?
... thanks for the cup explanation.. I cooked this dish for the first time last night by watching some other vid, and I cooked 3 cups of rice... except the cup I used was a regular cup measurement.. I ended up with a lot of rice
i have ten chicken thighs ready to go.. now i have a recipe.. thanks!
Do you have this recipe in one of your cookbooks?
Thank you so much for this recipe! Can't wait to make it. Love your personalities too.
Trying this now... 🤗 I'm back... LOVE this. Like a fancy meal at home. New fav! TFS
The condiment sauce reminds me of what I use for Cold Ginger Chicken. I usually use chicken breast but those legs look really juicy. Must try!
Thanks, Donna!
I just tried this! yummy! can you share on how to make it.s skin yellow?
I have no idea! I think it might have to do with the kind of chicken you use. The yellow skinned chicken maybe free range.
Thanks....this looks delicious! Welcome home Dude and thanks again for your videos and channel.
Thanks, Warren!
am I right in thinking the chicken is cold when you are putting it on the cucumber? This looks so yummy. I can't wait to try it! Dude, as usual, rocks "the taste." hahaha
The chicken will be warm-ish after a 10 min cold water bath but this dish is usually served at room temp. Thanks!
Is the chicken & cucumber served cold & the rice is warm?
Flo, you can grate a piece of garlic and a tiny pinch of sugar in that ginger and green onion condiment.
I'm about to make this. Just one question, do you not heat up the chicken before serving or is it served chilled?
What type of rice did you use? Looks great! I can’t wait to make this.
Thanks! I use Jasmine rice.
I can’t wait to try this recipe this weekend! If substituting with boneless thighs, what quantity and cook time would you recommend? Also, I am new to IP, when you say high pressure, do I use the pressure cook option or meat option? Not sure what the difference is? Thank you!
Such a tasty simple satisfying meal, my favorite 🤤🤤🤤🤤🤤
Wow, that looks lovely! Plattering (heh: family-style version of plating, I guess) over the bed of sliced cucumbers and then saucing over the top is wonderful.
I'm with you on dark meat vs white meat in dishes. The last few times I've made Chicken Marsala (which the whole fam loves as much as I do) was with thighs and whole boxes of sliced "Baby" portobello mushrooms. The last time (late December) it was flat: unsalted chicken stock and I neglected to add any as it cooked. Boo on me! Learned from that goof, at least.
BTW, for a laugh: I now notice *every* time you remember to dash some sesame oil into your dishes. Life is so much fun, ain't it? 😀
I am learning *so* much from watching you cook, whether in the IP or sous vide or wok. Or whatever that almost Korean BBQ plate is that you cooked on while camping. Thank you and Dude!
My younger sister (the youngest of we four "kids") is a counseling psychotherapist with her MFT credentials and a deep history in working with trauma. She's Zooming her sessions now, with clients all across the US. I linked to her your Marriage video since it seemed so on point for advising people how to maintain a loving relationship. So: thank you two for that as well!
Regards,
~~Kris
Hi Flo, always love your recipes. I tried it today and this is what happen . The chickens are not "fully" cook inside and the rice is not as moist ( don't know why I follow every steps ) The difference is I only use 3 big drums . But overall taste not bad and the condiment sure make big flavour . I am using my 6 quart normal IP btw. I just want to share to others about the result not complaining. My picky man like the food which is awesome for me. :) The deboning of the drum is not as easy and 'pretty' LOL. Next time I will try maybe increase few more minutes for the drums and more broth for the rice and hope it came out as yummy as yours. Thanks again for sharing this recipes as I really love dark meat too. See you.
Not sure why it would not be cooked through especially if you're making drumsticks only unless you adjusted the cook time. Hope it works out next time.
@@FloLum Ya will try again as overall I like it though not to perfection. Thanks for quick reply. Take care. :)
Just found your channel and you are SO adorable. Love your recipes. I can't wait to try them.
Hi Flo, I don't have a slow cooker pot like what you used for cooking the chicken. Can I use steamer instead or just a normal pot and boil it? I would appreciate your reply. I really love to do the recipe.
th-cam.com/video/rGmERSKSETY/w-d-xo.html
Is the chicken meant to be served cold? I can’t wait to try this! 💗
Thanks! It’s usually served at room temp.
I cooked the rice at the same time as the chicken in the instant pot. I figured the chicken juices would drip right into the rice. I also added a chicken bullion to it. The rice was great.
Made this tonight and it was amazing! Definitely adding this into my menu rotation. Thank you for a great recipe! 😊👍
Hey Flo, my father in law loves this. But he'snot allowed fat anymore... Can I use something else aside from vegetable oil for the side sauce?
Oh no! This ginger and green onion sauce is always made with oil. You'll need something neutral. What would you normally use in place of an oil, say for salad dressing? I'd try that.
My instant pot has rice programming; can I use it instead?
Hi flo, do you put any water in the IP at the beginning when pressure cooking the chicken?
Yayyyy!! I LOVE your ginger peeling tip. I always learn such great things from your channel. I’m also super into dark meat too. What was the synonym you used for a sharpening the knives? Welcome home Dude!
Thanks, Lauren! Do you mean "honing"?
Thanks, this is my fav chicken and will have to give it a try
I don’t really cook, but this is something I can actually make and it tastes so Delicious! 😋 Thanks Flo and Dude!
Very nice thanks for sharing.
Yummy! Brings back good memories of home. So you guys are from Malaysia too?
So is the chicken served cold?
Fantastic recipe
Thanks!
Can this be done in a standard pressure cooker? or does it need to be an electric one
I’m not familiar with a standard pressure cooked but my assumption is that it works the same. So I don’t see why not.
Is that the best sharpener?
It's been working out really well for us for the price. And I find it really easy to use... way better than that steel rod. geni.us/Lansky
The chicken cools down in ice cold water and then after all that prepping, it's gotta be pretty cold right? is that normal? When I lived in Malaysia, the chicken was always warm at SCR
amazing recipe
This is the best recipe.
Would the chicken legs be tasty enough?
Mate, salute to you.
BTW, any complaints from restaurateurs yet?
I think I’m going to try and make this soon. It’s super cold here in Wenatchee, WA today so I’ve got taco soup in my slow cooker today. But that chicken looks delicious!
Thanks, Jackie! Hope it warms up soon!
Great recipe! I'm going to make it! Question: would the cook time be the same if you used 2# vs 4# of the chicken legs?
Thanks, Darla, I think it depends on how packed the pot is. If you stack the legs altogether and there’s not room for the steam to move around, you’ll have to add more time. You might be able to do 4# in an 8 qt in the same amount of time. Hope that makes sense.