Chicken leg meat 300 grams

20 dried mushrooms

Rice 1 cup (250ml)

Water 1.2 cup (300ml)

Steamed fish with 2-3 tablespoons soy sauce, according to personal taste.

Stewed rice with black bean, mushroom and diced chicken?

Dried mushrooms can be washed in advance and soaked in the refrigerator the night before.

Remove the fat from the chicken leg and cut it into small pieces of about 2 cm.

Add cooking wine, salt, black pepper and ginger slices to the cut chicken legs, marinate for 20 minutes, and take out the ginger slices.

Cut the mushrooms into small pieces. If you like the strong taste of mushrooms, keep the water soaked in them. If you don't like the strong smell, you can leave it.

Wash the brown rice and put it in the pot.

Heat a teaspoon of oil in a pot over medium heat.

After the oil is hot, add the diced chicken and stir-fry until the surface changes color, and immediately take it out of the pot for use.

No more oil is put in the pot, and the mushrooms are fried until fragrant.

Pour the previously fried diced chicken into the pot and stir-fry with the mushrooms evenly, and add water (if the water soaked with mushrooms is used, the total liquid volume is 1.5 cup) and soy sauce.

Boil on a fire

Pour the rice into the pot and stew the rice according to the normal process.

Keep warm after cooking 15 minutes to make some crispy rice at the bottom of the pot taste better ~

Serve with a bowl of vegetable soup and enjoy it ~