Steamed Chicken Legs with Mushrooms and Potatoes

Overview

Steaming chicken legs is tender and juicy, and takes no effort. With the rice cooker's steaming function, you only need to collect the vegetables regularly without worrying about the water at the bottom of the pot being boiled dry. Using potatoes as the base, the potatoes soaked up with chicken juice are even more beautiful to eat. . .

Tags

• hot dishes
• home cooking
• chicken legs
• cooking wine
• cornstarch
• dried shiitake mushrooms
• oyster sauce
• potatoes
• black pepper
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients: 2 chicken legs, 1 potato, 5 dried mushrooms, 2 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, a little salt, half a spoon of cornstarch, a little black pepper, and a little chopped green onion.

   

2. 2 Soak the mushrooms in water until they become swollen, then wash and set aside.

   

3. 3 Debone the chicken legs and cut into small pieces.

   

4. 4 Add each seasoning.

   

5. 5 Mix well and marinate for ten minutes.

   

6. 6 Wash and peel the potatoes, cut into small cubes and place on the bottom of the plate.

   

7. 7 Slice mushrooms around the edges.

   

8. 8 Add marinated meat pieces.

   

9. 9 Put into rice cooker and steam for 30 minutes.

   

10. 10 Remove from the pan.

    

11. 11 Sprinkle with chopped green onion.