Exclusive Scallion Oil Chicken Drumstick Braised Rice

Wash the chicken drumsticks and ribs and drain the water.

Add cornstarch, light soy sauce, dark soy sauce, and oyster sauce.

After mixing evenly, add an appropriate amount of peanut oil to lock in the moisture.

Marinate the chicken thigh meat for more than half an hour to let it absorb the flavors.

Wash the scallions and cut them finely.

Heat oil in the pot and add the green onions.

After stir-frying until fragrant, remove and set aside.

Heat oil in the pot and add chicken thighs.

Fry over medium-low heat until one side is golden, then flip to fry the other side.

After frying both sides until golden, add a suitable amount of sautéed green onions.

Add an appropriate amount of oyster sauce, dark soy sauce, and salt.

Add an appropriate amount of water.

Boil over high heat for about two to three minutes.

Take out the stewed chicken drumsticks and let them cool.

Rinse the rice clean and set it aside.

Add the original soup from the braised chicken drumsticks, using the same amount of water as when cooking rice normally.

Put the rice into the rice cooker and press the cook mode.

Cut the cooled chicken drumstick meat into pieces.

Place the braised rice into a plate, and arrange the chicken drumsticks on top.

Then add the stir-fried green onions and drizzle with 1 teaspoon of light soy sauce with little salt.

Finished product.

Finished product.