Chicken Drumsticks Braised Rice
1.
Prepare ingredients: chicken legs, chicken wings, rice, potatoes.
2.
Prepare spices: cinnamon, peppercorns, bay leaves, ginger, green onions.
3.
Cut the green onion into sections and slice the ginger.
4.
Rinse the spices with clean water.
5.
Wash the rice and put it in the inner pot of the rice cooker for later use.
6.
Put clean water in the pot, add the chicken legs, chicken wings, peppercorns, and 2 slices of ginger to blanch.
7.
After blanching, rinse the blood foam with clean water and chop it into small pieces.
8.
Put oil in the pot to heat up, add all the spices and stir-fry to taste.
9.
Pour the chicken nuggets and stir fry for a while to remove the water.
10.
Pour in the cooking wine and stir fry a few times.
11.
Pour in the light soy sauce and stir-fry a few times for a taste.
12.
If the color is light, just drop a few drops of old cream coloring.
13.
Add enough water, cover the pot and simmer for 45 minutes.
14.
Boil until the broth stays slightly and the meat is slightly firmer. Be sure to save some soup, because the rice will be steamed with soup later.
15.
Cut potatoes into pieces. Potatoes do not need to be cut in advance, otherwise they will oxidize and turn black.
16.
Put potatoes in the rice.
17.
Pour the chicken pieces and the soup into the inner pot of the rice cooker. There is no need to add extra water, chicken broth is enough.
18.
Put the inner pot into the rice cooker, close the lid, and start the steaming function.
19.
After the beating sounded, the stew was over and sprinkled with an appropriate amount of chopped green onions.
20.
Stir in the chives and potatoes, then serve.
Tips:
My chicken is hard, so I simmered it in advance. If it is a mochi, shorten the stewing time, or if you don't need additional stewing, it depends on your own taste. Also, the spices must not be added too much, because the stewed rice will absorb all the flavor of the spices, so as not to have a strong taste.
