Chicken legsRice cooker ingredients: 1 chicken leg, salt,black peppermillet a cup, mirin one spoon, Japanese cooking wine one spoon, light soy sauce two spoons, water,dried shiitake mushroomsa handful, garlic one head,sandpotfood networkChicken leg rice cooker recipe:1. Wash the chicken legs and cut them diagonally, then season with salt and black pepper powder.

Marinate for 30 minutes, wash the dried shiitake mushrooms, and slice the garlic.

2. Prepare the bowl sauce: Take a bowl and add two spoons of light soy sauce, one spoon of mirin, and one spoon of Japanese cooking wine to mix well.Ricerinse it clean, then pour in the prepared bowl sauce, mix well, and place it in the sandpot. Pour in water up to about half a finger's depth.

4. Heat oil in a wok, add the dried shiitake mushrooms and stir-fry briefly, then evenly spread them on top of the rice, cover the pot with a lid and cook over high heat until the water is almost dry.

3.BraiseHeat the chicken legs in another wok with oil until they are 70% cooked.

5. When the liquid in the rice cooker has nearly dried up, add the just fried chicken legs and garlic, cover the pot, and cook over high heat for 15 seconds, then turn off the flame and let it sit for 20 minutes before serving.Light the fireOpen, then slowly reduce the heat and let it dry out

5. Place the pot on heat and add oil until hot. Add garlic slices and fry until fragrant, then add chicken legs and fry until 70% done.

6. When the moisture in the cooking pot is almost gone, add the just-fried chicken legs and garlic, cover, and cook over high heat for 15 seconds, then turn off the heat and let it sit for 20 minutes before serving.