Pumpkin Duck Leg Braised Rice
1.
Prepare the required ingredients, soak the rice in water for more than 2 hours in advance, then cut the pumpkin into slices about 1 cm, chop the duck legs into small pieces, and chop the ginger and millet for later use;
2.
Heat oil in a pan, pour in shredded ginger and crushed chili, stir fry until fragrant;
3.
Pour the duck pieces and stir-fry until the color changes;
4.
Then pour in the pumpkin cubes and stir-fry evenly;
5.
Add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, and half a spoon of salt;
6.
After stirring evenly, pour in half a bowl of water and bring to a boil on high heat;
7.
Bring the soup to a boil, filter the water out of the rice, and pour it into the inner pot of the rice cooker;
8.
Then pour the pumpkin and duck pieces into the inner pot, pay attention to the amount of soup, and the height is about the same as the usual cooking rice;
9.
Put the inner pot into the rice cooker and select the cooking function to start braising rice;
10.
When the cooking process is over, the pumpkin duck leg braised rice is complete, and then evenly sprinkle with chopped green onion and you’re done
Tips:
1. If you feel the taste is weak, you can add a little salt when out of the pot and stir evenly;
2. Pay attention to the amount of water in the stewed rice, too much, the cooked rice will be thin and soft, too little, the rice will be hard;
