Pumpkin Chicken Rice

Method:

1. Ingredients for three people: 5 chicken legs, boneless, cut into pieces of about 5×5cm Shape, add 2 spoons of cooking wine, half a spoon of salt, a little white pepper and 1 spoon of starch, stir evenly and marinate for 15 minutes. Peel, remove seeds and cut a 500g pumpkin into cubes, cut 100g shiitake mushrooms into cubes, and cut 40g onions (about 1/5 of an onion) into shreds and set aside.

2. Put a little oil in the wok, fry the onion shreds over high heat until soft and set aside.

3. Add chicken pieces, stir-fry over medium heat until color changes, then set aside.

4. Use the remaining oil in the pot to lightly stir-fry the pumpkin and mushroom pieces over medium heat.

Wash 5.400g rice (about 5 small bowls) and pour it into the pot and add water.

The water in the rice cooker should be about 0.5cm higher than the rice. Water will come out when vegetables are stewed, so don’t put too much water.

6. Add 2 spoons of light soy sauce and half a spoon of salt to the rice and stir evenly.

7. Spread fried pumpkin pieces, mushroom pieces, chicken pieces and onion shreds on the surface.

8. Press the cooking button and cook for about 40 minutes.

Stir the rice cooker pumpkin and chicken braised rice before serving!