Q: Can I use boneless chicken thighs instead of chicken legs?
A: Yes, boneless chicken thighs can be used as a substitute for chicken legs in this recipe.
Q: How long should I soak the rice before cooking?
A: Soak the rice for about 30 minutes before cooking.
Q: Is it necessary to use both light and dark soy sauce?
A: Yes, using both light and dark soy sauce gives a balanced flavor and color to the dish.
Chicken Leg Braised Rice
Notes
Ingredients:
- Rice, 500 grams
- Potato, 1
- Shiitake mushrooms, 6
- Carrot, 1/2
- Organic cauliflower, 200 grams
- Bok choy, 5 pieces
- Green onion, 1 segment
- Ginger, 1 piece
- Chicken legs, 2
- Salt, 3 grams (for marinating)
- White pepper powder, 2 grams (for marinating)
- Baking soda, 1 gram (for marinating)
- Cooking wine, 2 tablespoons (for marinating)
- Light soy sauce, 1 tablespoon (for marinating)
- Light soy sauce, 2 tablespoons (for seasoning)
- Dark soy sauce, 1 tablespoon (for seasoning)
- Oyster sauce, 1 tablespoon (for seasoning)
- Salt, 4 grams (for seasoning)
- Appropriate amount of boiling water
- Wash the rice and soak it in water for about 30 minutes.
- Debone the chicken legs and cut them into small pieces.
- Rinse the chicken pieces, drain, and mix with salt, white pepper powder, baking soda, cooking wine, and light soy sauce for marinating.
- Combine the chicken thoroughly with the marinade and set aside to marinate.
- Prepare diced potatoes, diced shiitake mushrooms, washed and broken cauliflower, and diced carrots.
- Cut bok choy into small pieces, separating stems and leaves. Also prepare segments of green onion and slices of ginger.
- Heat oil in a wok, add green onion and ginger, and sauté until fragrant. Add the marinated chicken and stir-fry over high heat until the chicken changes color. Add diced potatoes and carrots.
- Add diced shiitake mushrooms and stir-fry. Then add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce.
- Add 1 tablespoon of oyster sauce and stir-fry until the ingredients are well combined. Add the drained rice and mix well with the other ingredients. Add cauliflower and mix slightly.
- Transfer everything to a rice cooker, add enough boiling water to cover the ingredients, sprinkle 2 teaspoons of salt, and start the "cook rice" function.
- Reheat the wok, add oil, and stir-fry bok choy stems until slightly soft. Then add bok choy leaves and stir-fry quickly on high heat until cooked. Set aside.
- Once the rice cooker finishes cooking, open the lid.
- Add the stir-fried bok choy to the rice and mix well.
- ✅ Your Chicken Leg Braised Rice is ready to serve! ✅
- Rich in protein from chicken
- Provides carbohydrates from rice
- Contains vitamins and minerals from vegetables
- Adjustable salt content for dietary preferences
