Soy Sauce Braised Chicken Leg Rice
Who would have thought that delicious chicken drumsticks could be made with just one sauce and a rice cooker? No pile of hard-to-remember spices, no stewing sachet, and no need to stand over the stove worrying about the pot burning dry. Just pour the sauce into the rice cooker, press the cook button, and walk away. My son walked through the door and asked, "Mom, what's for lunch? It smells amazing!" My secret weapon is Huang Xiaoshi Herbal Sauce—a blend of over twenty plant-based aromatic spices with basic seasonings, precisely balanced so that one sauce handles every fundamental seasoning need for home cooking. No more juggling a dozen condiments. The drumsticks were well-flavored, savory, and tender; after eating two alongside some vegetables, lunch was deeply satisfying. Meat, greens, and solid nutrition—cooking doesn't have to be hard.
Ingredients
chicken legs
4
Huang Xiaoshi Sauce-Braised Braising Sauce
100g
scallions
6g
ginger
3g
Instructions
1
Step 1
Add chicken legs to cold water, bring to a boil, then remove. This step can be skipped if you want to save time.
2
Step 2
Lay scallion segments and ginger slices at the bottom of the rice cooker pot, then place the chicken legs on top.
3
Step 3
Pour in the Huang Xiaoshi Sauce-Braised Braising Sauce.
4
Step 4
No other seasonings are needed; simply start the rice cooking program.
5
Step 5
Prepare some side dishes. Boil the carrots until just tender, then remove.
6
Step 6
Add the shredded cabbage, and as soon as the water boils, remove immediately.
7
Step 7
Add salt and chicken bouillon powder, mix well, sprinkle minced garlic on top, drizzle with hot oil, and mix well again.
