1. Put 4 chicken legs, 200g shiitake mushrooms, appropriate amount of green onion and ginger in the rice cooker
2. Then add 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 6 rock sugar, appropriate amount of Chinese pepper, cinnamon, star anise, 3 dried chilies, 1 teaspoon of salt, 1 teaspoon of bean paste, 1 small bowl of water, and mix well.
3. Put it in the rice cooker and turn on the "steam" mode (default 50 minutes)
4. After simmering for 15 minutes, open the lid and add the potatoes. Continue to simmer for 35 minutes to get out of the pot.
