Ingredients: Thai fragrant rice (other rice is also acceptable, long fiber rice is better), chicken (chicken leg or tenderloin) and mushrooms (shiitake mushrooms).

Ingredients: green vegetables

Seasoning: oyster sauce, raw powder, soy sauce.

Steps:

1. Wash the rice and soak it in clear water 1 hour.

2. Cut the chicken into small pieces; Cleaning Lentinus edodes, soaking until soft, and slicing; Marinate chicken and mushrooms for 30 minutes. Marinade: 1 teaspoon oyster sauce, half teaspoon salt, half teaspoon cornmeal, half teaspoon wine and pepper.

3. Take a little green vegetables and wash them with boiling water.

4. Drain the rice, put it in the pot and add water, which is slightly less than 1.5 times of the rice. Simmer first, then boil over high heat, and then turn to low heat.

5. When the water is basically dry, turn to low heat, spread the chicken and mushrooms evenly, pour oil on the edge of the casserole (to prevent burning, and a crispy rice can also be served), cover and cook for 3 minutes.

6. Open the lid and pour in soy sauce, then cover and cook for 2 minutes. Turn off the fire and stew 15 minutes.

7. Open the lid and enclose the vegetables. Add soy sauce according to taste before eating.

Steamed chicken with mushrooms

Main ingredients:

Lentinus edodes 1 0g, native chicken 200g, pepper10g, ginger10g, and onion10g. Peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, oyster sauce 10g, raw flour 10g and sesame oil 5g.

Production method:

1. Slice mushrooms, red peppers and ginger, cut chicken into pieces, and cut onions into sections.

2. Add salt, monosodium glutamate, sugar, oyster sauce, cornstarch and sesame oil to chicken nuggets, mushrooms, ginger slices, red peppers and scallions and mix well for later use.

3. Boil the water in a steamer, add the raw materials, steam over high fire for 10 minutes, and take out. Boil the oil and pour it over the chicken.