Ingredients

Ingredients: 2 cups of rice, 350 grams of chicken, 8 dried mushrooms (soak in warm water and cut into strips, use the soaked mushroom water for cooking), green vegetables 3 stalks, a piece of ginger, 1 green onion

Sauce: 15ml light soy sauce, 5ml sesame oil, appropriate amount of chopped green onion

Method

1. Chop the chicken into small pieces Cut into pieces, wash and drain, mix well with shredded ginger, 2ml salt, 5ml light soy sauce, and 2ml cornstarch, and marinate for 20 minutes.

2. After washing the rice, add a few drops of oil and mix well.

3. Pour the rice into the casserole and add the water for soaking the mushrooms (I put the same amount of water as usual for cooking rice)

4. Cook over medium high heat until the water boils, then add Mushrooms, turn to low heat.

5. Turn to low heat and cook until "shrimp eyes are watery", that is, when a honeycomb shape begins to appear, add chicken.

6. Be sure to stay by the pot at this time, and when you listen to the "sizzling" sound coming from the bottom of the pot, turn the chicken over and pour in the sauce.

7. Wear gloves and move the casserole so that the bottom of the casserole is evenly heated.

8. After the rice is cooked, add the cooked vegetables and sprinkle with chopped green onion.