Rice-Cooker Chicken Legs with Vegetable Fried Rice
焖鸡腿菜饭
Chicken legs cook over onion and ginger in a rice cooker and are served with choy sum and sweetcorn fried rice.
Published
Ingredients
Quantities are included where specified in the original recipe.
- chicken legs
- 2 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- a littlecooking wine
- oyster sauce
- as neededsugar
- black pepper
- salt
- onion
- scallions
- ginger
- cooked rice
- choy sum stems and leaves
- sweetcorn
- cooking oil for rice
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Mix chicken legs with light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, black pepper and salt. Marinate for 1 hour.
- 02
Line the rice cooker with onion, scallions and ginger. Add chicken and its marinade and use the rice-cooking cycle, turning the legs halfway through. Check doneness; no oil is added to this chicken stage.
- 03
Separately heat oil and fry scallions, chopped choy sum stems and sweetcorn. Add cooked rice and stir-fry.
- 04
Add the choy sum leaves, oyster sauce and salt. Serve the vegetable rice with the cooked chicken legs.
Illustrated Cooking Guide
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Cooking Method
Rice-Cooker Chicken Legs with Vegetable Fried Rice
Chicken legs cook over onion and ginger in a rice cooker and are served with choy sum and sweetcorn fried rice.
Ingredients
- chicken legs
- 2 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- a littlecooking wine
- oyster sauce
- as neededsugar
- black pepper
- salt
- onion
- scallions
- ginger
- cooked rice
- choy sum stems and leaves
- sweetcorn
- cooking oil for rice
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Mix chicken legs with light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, black pepper and salt. Marinate for 1 hour.
- 02
Line the rice cooker with onion, scallions and ginger. Add chicken and its marinade and use the rice-cooking cycle, turning the legs halfway through. Check doneness; no oil is added to this chicken stage.
- 03
Separately heat oil and fry scallions, chopped choy sum stems and sweetcorn. Add cooked rice and stir-fry.
- 04
Add the choy sum leaves, oyster sauce and salt. Serve the vegetable rice with the cooked chicken legs.
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