2. Cut the black-bone chicken into pieces and put it in boiling water to remove blood;

3, 8- 10 mushrooms, soak in warm water for 30 minutes, do not soak in cold water;

4. Pour the sesame oil into a small bowl, stir-fry the ginger slowly with low fire, so that the ginger juice can be dissolved in the sesame oil, which can increase the cold resistance of the body and achieve a warm effect;

5, see Jiang Cheng like this, you can, if it is too burnt, it is easy to get angry;

I learned this trick from my mother. First, stir-fry the chicken legs, feet and wings in oil. It is said that it can make chicken more fragrant.

After 7.5 minutes, pour all the chicken into the pot and add appropriate amount of yellow wine or rice wine;

8. Stir-fry the chicken until it is medium-cooked, and then pour in 2/3 pots of water. After boiling, turn to low heat and add mushrooms;

9. Cook on low heat for an hour and add salt: When you see that the soup is still bubbling but not boiling, you can completely release the umami flavor of the chicken in the soup. In this process, in order to prevent the soup from boiling dry, you should constantly adjust the firepower. It's best to add more water at a time, so as not to dilute the taste of the soup constantly.

1, boneless chicken leg cut into bite-sized pieces and marinated with yellow wine, soy sauce and pepper for a while.

2. Soak the dried mushrooms in cold water in advance, wash them and cut them into thin strips (soaked in water for later use); Slice ginger for later use.

3. Wash the long glutinous rice and filter out the water (try to filter out the water, the glutinous rice does not need to be soaked in advance).

4. Pour sesame oil into the pot, add ginger slices and stir fry slowly until the edges of ginger slices are slightly burnt.

5. Add chicken pieces and stir-fry until it changes color.

6. Add mushrooms and stir fry.

7. Cook the yellow rice wine and stir well.

8. Pour in glutinous rice and mix well.

9. Add the clarified mushroom water and turn off the fire immediately after boiling. At this time, you can try the taste and adjust the salinity according to your own taste.

10, put all the ingredients into the rice cooker, press the "cooking" procedure and cook for about 20 minutes.

1 1. After the heat preservation button of the rice cooker jumps up, loosen the sticky rice (the bottom should be turned up), and then continue to press the "cooking" program.

12, and keep the temperature for 20 minutes after the second jump.