1. Remove the bones and dice the chicken legs and put them in a bowl.
2. Put ginger slices, dark soy sauce, and salt in a bowl, mix well with your hands, then marinate for 15 minutes.
3. Wash the rice, put it in the inner pot of the rice cooker, add an appropriate amount of water, and then start cooking (about 30 minutes).
4. Adjust the sauce. Prepare a small bowl, add cornstarch, pour 200g of water, add fine sugar and char siu sauce, stir well and set aside.
5. Heat a pan, pour a small amount of cooking oil, add diced onions, and stir-fry for about 2 minutes over medium heat.
6. After frying the aroma, add the marinated chicken, stir fry, add the tuned sauce, boil, cover the pot, simmer for about 5 minutes.
7. After the rice is cooked, open the lid, add the simmered topping on the surface of the rice, knock in 1 egg, cover the rice cooker, and continue to simmer for about 10 minutes.
8. Blanch the broccoli for about 2 minutes, then chop the blanched broccoli.
9. Sprinkle chopped broccoli on the surface of the rice, mix the rice, and sprinkle an appropriate amount of chopped seaweed, and start eating.
