2. Measure 2 cups of rice in the measuring cup provided

3. Wash the rice with water

4. Put the washed rice into the inner pot of the 4.0 iron kettle rice cooker and add 2 scales of water

5. Wash 2 chicken thighs

6. 3 small pieces of bok choy

7. Wash the chicken thighs and remove the bones, cut them into small dices and set aside

8. p>8. green vegetables washed, cut into small sections

9. carrots peeled, cut into cubes; soaked mushrooms washed and cut into small pieces

10. will be auxiliary ingredients in the soy sauce, oyster sauce, cooking wine, salt, sugar and black pepper mixed into the mix

11. will be adjusted in the step 10 in the sauce poured into diced chicken thighs, stirring evenly marinate a few moments, so that it is flavorful

12. Wash the wok, pour in a little oil and heat, pour the marinated chicken thighs into the wok and stir-fry for a while

13. When the chicken thighs are stir-fried and browned, pour in the diced carrots and mushrooms, and continue to stir-fry for a while

14. Stir-fry for about two minutes or so

15. Stir-fry chicken thighs into the inner liner of the iron kettle where the rice has been washed

16. Put in the chopped Shanghai green

17. Cover the pot, plug in the power supply, the pot cover panel function indicator light up

18. Select the rice, short grain rice, click "start", the rice cooker began to run, and display "cooking", wait for the rice cooker to be ready, and then the rice cooker will start to cook. "When the rice cooker emits a "drip drip drip" sound, it means that it has been cooked

19. Unplug the power supply and open the lid of the cooker, paying attention to avoiding the heat from rising up and being scalded.