1. Wash the rice first and add less water than usual.

It's best to soften the rice.

Then clean the chicken legs.

On the inside of the chicken leg, along the thin part of the head 1, use a knife to make a circle, being careful not to scratch your hand.

Cut the bone along the chicken leg with a knife, then slowly peel the skin from both sides.

Use a knife to cut off the bone along the length of the chicken leg, then trim it down to the sides.

After taking out the chicken leg meat, cut it into small pieces and eat it in one bite.

Cut the ginger into shreds and the onion into green onions.

Put the cut chicken legs into a basin, add green onions, ginger, cooking wine, oyster sauce, soy sauce, soy sauce, and sugar, mix well, and marinate for 15-20 minutes.

2. Wash the mushrooms, slice the onions, cut the potatoes into cubes, cut the carrots into cubes, and cut the carrots into cubes.

3. Heat the oil in a pan, sauté the onions and carrots first, then add the chicken legs and sauté over high heat.

Add the potatoes and stir-fry over high heat. Do not burn the bottom. Add the mushrooms and stir evenly. Stir-fry until the soup dries up.

No soup.

Turn off the heat.

4. At this time, the rice is almost wet. Pour all the ingredients in the pot into the rice cooker and smooth the pot.

Press the "Cook" button on the rice cooker.

It takes about 29 minutes.