Your folders
Your folders

Export 7 ingredients for grocery delivery
Rinse rice under cold water. Transfer to instant pot or slow cooker. Add 5 cups of water or chicken broth, garlic, ginger, turmeric, and salt. Stir. Add in the chicken legs. For Slow Cooker Cover and cook on high for 4 hours or low for 6 hours. For Pressure cooker Seal and cook on high pressure for 35 minutes. When chicken is done cooking it will be tender and falling off the bone. Remove chicken and separate meat from the bone and shred into bite size pieces. Stir in the soy sauce and season to taste. Fold in spinach and chicken meat. Serve as is or add toppings such as scallions, fresh herbs, a poached egg, chili oil, ect.
Your folders

702 viewstheworktop.com
4.9
(29)
30 minutes
Your folders

257 viewstheworktop.com
4.9
(34)
30 minutes
Your folders
66 viewstheworktop.com
Your folders
189 viewsthekitchn.com
5.0
(23)
Your folders

222 viewsgatheranddine.com
Your folders

234 viewsolivemagazine.com
Your folders

212 viewswishbonekitchen.com
Your folders

234 viewsfoodandwine.com
Your folders

286 viewsmyrecipes.com
2.0
(1)
Your folders

580 viewstheworktop.com
4.7
(42)
60 minutes
Your folders

153 viewssavorylotus.com
5.0
(1)
22 minutes
Your folders

184 viewswishbonekitchen.com
Your folders

265 viewssimplefreshnyum.com
75 minutes
Your folders

237 viewsmochimommy.com
4.1
(11)
30 minutes
Your folders

319 viewscooking.nytimes.com
4.0
(1.6k)
Your folders

207 viewsbhg.com
20 minutes
Your folders

1038 viewspressurecookrecipes.com
5.0
(97)
Your folders
241 viewspressurecookrecipes.com
Your folders
275 viewsclosetcooking.com
45