When salt-baking chicken legs in a rice cooker, the bottom of the pot is mushy and the chicken legs are not yet cooked. The reasons are as follows:

1. The temperature setting is too high: the rice cooker cooks salt-baked chicken legs. When cooking chicken drumsticks, setting the temperature too high may cause the food on the bottom to become mushy. Try turning the temperature lower to heat the food more evenly.

2. The bottom of the pot is too thin or uneven: The bottom of the pot is too thin or uneven, which will lead to uneven heat conduction of the food, and it is easy to cause local overheating and scorching of the bottom. At this time, you can consider replacing the pot with a thick bottom, or placing a layer of insulation material, such as iron plate or sandstone, on the bottom of the pot to improve the uniform heating effect.

3. Chicken drumsticks are too big or too thick: If the chicken drumsticks are too large or too thick, it may take longer to cook thoroughly. You can try cutting the chicken legs into appropriate sizes or using a slit method before cooking to promote better heat transfer to the interior.