Soy Sauce Chicken Drumstick Braised Rice

Clean the chicken drumsticks, cut the green onions into sections, and cut the ginger into thick shreds.

Scallion sections, shredded ginger, cooking wine, soy sauce, light soy sauce, and salt are all added into the chicken leg bowl.

Use a bamboo skewer to poke holes in the chicken drumsticks, as many as you like, on both sides, to help the flavor penetrate.

Cover with plastic wrap and refrigerate for several hours to fully absorb the flavors; if you're in a hurry, marinate for at least 3 hours. You can give the chicken legs a little 'spa' to help them absorb the flavors better.

Rinse the rice clean, pour the marinade from the chicken drumsticks into the rice, then add an appropriate amount of water as you normally would for cooking rice; do not add the scallion sections and ginger slices from the marinade.

Place the chicken drumsticks on top, put the inner pot into the rice cooker, and just use the regular simmering rice program.

This is braised soy sauce chicken leg rice.

Be sure to sprinkle a handful of chopped green onions while it's hot, chop the chicken drumsticks into pieces, and use a rice paddle to mix the chopped green onions with the soy sauce rice evenly.

Soy sauce braised chicken leg rice, fragrant and oily, extra tender and delicious!