Materials:

Bone-in chicken thighs, shiitake mushrooms (fresh, dried and sprouted are fine), bok choy (any kind of bok choy will do), ginger, garlic, chili peppers, white rice, sesame oil.

Chicken marinade: soy sauce, cooking wine, sesame oil, a little sugar, garlic.

How to do:

Cut chicken thigh meat into pieces and marinate with soy sauce, cooking wine, sesame oil, a little sugar and garlic for one hour. When the water boils, put the greens in the pot and scald them for a while (don't scald them for too long), that is, when they start to turn bright green (about a few seconds), you can lift them up right away. The water can be changed a couple of times until it gets cold.

Make the sauce: 1:1:0.5 ratio of cooking wine, soy sauce and sugar; soften the mushrooms, cut them into 2 or 3 slices, and season with about 2-3 tablespoons of the sauce.

Pour sesame oil into a hot wok and sauté the ginger slices slowly over medium-low heat! Because the ginger will burst out of the bitter flavor (remember), if there is no sesame oil, then use the frying oil is fine, just sesame oil is more fragrant some). When the ginger is slightly dry when the flat garlic into the pot to burst, then the fire can be opened in a little bit, like to eat spicy can be added to the chili pepper together with bursting. After the ginger and garlic are fragrant, then put the chicken into the pan to fry. When the chicken is browned, pour the sauce into the pot and bring to a boil over high heat. Bring to a boil and cook for 1 to 2 minutes. (Don't overcook the chicken!

Put the rice into a casserole dish and stir in a little vegetable oil. Add the same amount of water and start boiling. Stir the rice with chopsticks as it cooks until half the water is left, then stop and turn the heat down to low and cover the pot. After a few minutes, when the water is about 80% dry, open the lid and add the chicken. When the water is about eight minutes dry, open the lid and add the chicken and mushrooms, then cover the pot and simmer for ten minutes (the chicken broth will be used later).

After ten minutes, open the lid of the pot again and put in the bok choy and egg, cover the pot and cook for five minutes. When the eggs are cooked to the state of "sugar-centered eggs", you can pour the chicken sauce into the casserole, and then turn the heat to high, about a few seconds, then turn off the heat!

The rice casserole with slippery chicken and northern mushrooms is ready, so eat it while it's still hot!

The chicken rice casserole with mushrooms is ready to be eaten.