One method is: remove the stems of mushrooms, wash them, and cut them into small squares for later use; Wash the chicken legs and cut them into small pieces. Marinate with salt, cooking wine, ginger slices and shallots 10- 15 minutes. Put the rice into the rice cooker, pour in the right amount of water (more than usual), add the diced mushrooms, and finally add the chicken legs and sprinkle some salt, so that you can cover the pot and be as stuffy as braised rice.

Another way is: the meal is as boring as usual. After the chicken legs are marinated, put them in a pot and stew until they are 80% cooked, add mushrooms until the chicken legs are fully cooked, and finally put the dishes on the rice.