1. I used a chicken thigh from Tender Grass Chicken, washed it and dried it with a kitchen paper towel
2. The chicken thighs are evenly salted and marinated for half an hour
3. Take a large pot, pour in enough water, add green onion knots and ginger slices, wait for the water to boil, add the chicken drumsticks
4. After it is boiled again, cover and turn off the heat, soak for 25 minutes, then rub it with chopsticks. If it can be easily passed through, it means it is cooked
5. Open the lid and take out the chicken in the pot, rinse with cold boiling water, and soak in the prepared ice water until it is completely cooled
6. Remove the cooled chicken, cut into pieces and serve on a plate
7. Rinse the rice with clean water and let it dry
8. Put the chicken fat into a clean wok, add a little water and slowly boil the chicken fat into a liquid state over low heat
9. Pour some chicken fat into the pot, stir fragrant ginger and garlic slices on low heat
10. Pour in rice and stir fry
11. Pour into the rice cooker, add chicken broth, soup and rice 1:1
12. Add salt and stir well
13. Pour into the rice cooker and start cooking
14. Cook into rice, pick out the garlic slices and ginger slices
15. When served, the rice is served with white chopped chicken and hot cooked green vegetables, with chicken dipping sauce (the claypot rice I use is special soy sauce).
Tips:The preparation of dipping chicken ingredients can increase or decrease the amount of certain ingredients according to your own taste:
Reference 1. Put 1 teaspoon of white sugar in a wok and heat it over low heat. When the caramel aroma is released, cook 2 tablespoons of dark soy sauce and 2 tablespoons of chicken broth. When the sugar melts and becomes thick, put it on a dish as a dipping chicken. Reference 2. 10 grams of old ginger, 3 cloves of garlic, Chopped 2 Zhitian peppers, pour in 2 tablespoons of boiling chicken broth, squeeze in a little lemon juice and salt to taste and use as another flavor of dipping chicken
