Step 1

In a mixing bowl, rub the chicken legs with marinating sauce. Wrap the bowl with a saran plastic wrap and chill in the fridge for about 30 minutes.

Step 2

Place the scallions and shallots at the bottom of a rice cooker pot. Place the chicken on top of the scallions and shallots, then drizzle with Shaoxing wine.

Step 3

Cook in rice cooker for 30 minutes, then switch to "warm" mode and wait another 5 minutes.

Step 4

Open the rice cooker lid (careful, there will be hot steam), and check if the chicken has fully cooked by inserting a tip of a small knife (or a skewer) into a chicken. If the juice is clear, the chicken is done. Otherwise, cook again for another 5 minutes until the juice runs clear.

Step 5

Transfer to a serving plate and serve immediately with steamed white rice.