Chicken Thighs and Sausage Claypot Rice

Overview

How to cook Chicken Thighs and Sausage Claypot Rice at home

Wash the rice and soak it in appropriate amount of water for 2 hours.
Debone 1 chicken leg, cut the rest of the chicken legs diagonally into two pieces, blanch them in cold water.
Add vegetable oil to the pan and fry the chicken legs until golden brown on both sides.
Add scallions, ginger slices and garlic and stir-fry until fragrant.
Add cooking wine, 2 tablespoons of soy sauce, dark soy sauce and white sugar and stir well. Add an appropriate amount of water and bring to a boil, then reduce to medium to low heat and simmer for 30 minutes, then reduce the juice.
Slice sausage.
Brush a small iron pan with oil, pour in the rice, add enough water to cover a knuckle of your middle finger and bring to a boil, then reduce to low heat.
Cook until the rice soup is almost dry and add the sausage.
Arrange the diced chicken legs.
Beat in the eggs and cook until the eggs reach the desired maturity, then turn off the heat, add the blanched lettuce, sprinkle with cooked white sesame seeds, and add 1 tablespoon of soy sauce.