Cooking Steps

1. 

   Step1:Prepare a chicken chop. I like the size. Then make a few strokes on the chicken leg row. This will make the later curing better.

2. 

   Step2:Black pepper, sea salt, five spice powder and chili powder are sprinkled on both sides of chicken leg row respectively. A little massage can improve the taste. I pickled it for about 17 hours. It can be a whole night. Because the meat of chicken leg is thick and tastes better after a long time.

3. 

   Step3:Red peppers, mushrooms and onions. Dice them all. The quantity depends on the quantity of rice you make.

4. 

   Step4:Heat the oil in the pot. Put in the marinated chicken leg chops. Fry them over medium and low heat to make them brown on both sides. Start the pot and put it on the plate for standby.

5. 

   Step5:The oil doesn't need to be poured out. Directly pour in the cut peppers, mushrooms and diced onions. Stir fry them over medium heat.

6. 

   Step6:Stir fry with raw rice. I use Thai rice. Thai or Indian rice is the best. The cooked taste is not too soft.

7. 

   Step7:Add a teaspoon of chopped herbs, basil, rosemary and thyme. 1 / 2 tbsp cumin powder and 1 / 4 tbsp turmeric powder. Stir well.

8. 

   Step8:Pour all ingredients into the rice cooker. Add canned tomatoes, water or stock. Add a little salt and a little red wine. Stir well.

9. 

   Step9:The chicken leg is placed on the rice. Press the cook button. The rice cooker will cook in 12 minutes automatically.

10. 

    Step10:I don't want to use an electric cooker. It is recommended to use a cast iron pot. It can be cooked in about 15-20 minutes. One pot is more convenient.