Spicy Chicken Legs Braised Rice

Overview

As soon as it came out of the pot, my husband was overwhelmed by the aroma. He was in a hurry to eat it and could only take a so-so photo!

Tags

• staple food
• home cooking
• chicken essence
• chicken legs
• fresh soy sauce
• mushrooms
• onions
• sesame oil
• sweet potato starch
• bamboo shoots
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare the ingredients; wash the dried mushrooms and soak them in water; defrost the chicken legs;

   

2. 2 Thaw chicken legs and cut into small pieces; 2) Cut bamboo shoots into shreds; 3) Cut onions into shreds;

   

3. 3 Put a small amount of oil in the pot, heat it up, add the chicken and stir-fry for about 2 minutes;

   

4. 4 Add onions and sauté for 1 minute;

   

5. 5 Add shredded bamboo shoots and stir-fry;

   

6. 6 Add shiitake mushrooms and fresh soy sauce and stir-fry for about two minutes;

   

7. 7 Add the water used to soak the mushrooms and bring to a boil to infuse the flavor. If the water is too little, add some water. You can also add a small amount of salt and chicken essence to adjust the taste;

   

8. 8 Add a small amount of sweet potato cornstarch to the water, melt it, and pour it into the pot; (make sure there is less cornstarch, and the soup does not need to be too thick)

   

9. 9 When it boils, the soup will thicken slightly!

   

10. 10 First, estimate how long it will take your rice cooker to cook. The time it takes to cook the rice is about the same as the time it takes to cook the vegetables. Then put the mushrooms and chicken into the rice cooker and simmer for about 10 minutes;

    

11. 11 Open the rice cooker and sprinkle in chopped green onion, a small amount of sesame oil and fresh soy sauce, and simmer for another minute;

    

12. 12 The meal is served.