1. Shred the onion, cut the potatoes, and cut the carrots into small pieces.
2. Soak dried shiitake mushrooms in cold water, wash and cut into small pieces, reserve the water for soaking shiitake mushrooms for later use.
3. Chop the chicken legs into small pieces, add ginger shreds and cooking wine and marinate for about 20 minutes. The chicken legs can also be boneless.
4. Heat the oil in the pan and add the shredded onion, stir-fry until softened, and add the chicken thighs.
5. Add potato and carrot cubes to the chicken legs after they change color.
6. Add the shiitake mushrooms.
7. After washing the rice, add it to the pot and stir-fry evenly.
8. Pour all the ingredients in the wok into the rice cooker, add an appropriate amount of water for soaking mushrooms, add dark soy sauce, light soy sauce and salt.
9. Press the cooking button and simmer for 5 to 10 minutes when you are done. You can add a little soy sauce to the claypot rice to taste better.
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