Chicken Drumstick Clay Pot Rice

Carrots, potatoes, onions, and cabbage are diced. Shiitake mushrooms are sliced.

Clean the boneless chicken thighs and put them in a pot to cook until 70% done. Skim off the foam during the process. (The chicken broth can be used to cook noodles)

Let the chicken leg cool and cut it into pieces.

Heat the wok, add oil and rock sugar.

Melt the rock sugar until it changes color, then add the chicken thighs and stir-fry evenly.

Add the carrots.

Add the shiitake mushrooms.

Add the potatoes.

Stir-fry evenly and turn off the heat.

For a rice cooker, add this high-quality rice with about the same amount of water as usual. If you like it softer, just add a little more.

Add the stir-fried side dishes together. Press the cook rice button.

Prepare the sauce while cooking the rice. Mix light soy sauce, dark soy sauce, oyster sauce, pepper, ginger powder, chopped green onions, sugar, and sesame oil evenly and set aside.

It's cooked.

Spread the cabbage.

Pour the sauce over.

Stir slightly. Cover again and press the quick cook button.

Alright! The chicken leg version of claypot rice has gone off track!

Plate the dish.

Let's start eating!