Three yellow chicken 1 dry mushrooms 30 grams; dry fungus 25 grams ginger, green onion, garlic; oyster sauce soy sauce; anise 2 green and red pepper each 1; Shaoxing wine salt; rock sugar pepper; Chen Pi salt; water starch

Practice

Three yellow chicken chopped into small pieces, with salt, pepper, Shaoxing wine marinade

Dry mushrooms dry fungus with water soaking

Ginger slices, garlic red onion slightly patted, green and red pepper slices

Put oil in the pot, stir incense ginger, onion and garlic

Put the marinated chicken pieces fried flavor, firm

Put the chicken into the soy sauce frying color

Pour in the hot water, put the mushrooms, oyster sauce, aniseed, orange peel, rock sugar, salt, boil to simmer for 15 minutes

Open the lid and put the wood ear water soaking until soft, everything into two, mushroom water spare; 1 potato washed and peeled, cut rollerblade block; 1 green pepper washed, de-tipped and seeded, cut into pieces; 2 chicken thighs washed and cut into small pieces, into the cold water pot blanching, skimming foam, spare.

(Chicken blanching this step I do with a pot, no gas stove students, you can also use the boiling kettle to solve.)

Chicken thigh pieces and soaked dried shiitake mushrooms into the rice cooker, pour the mushroom water submerged chicken thigh pieces, add 2 star anise, 10 peppercorns, 5 slices of ginger and green onion knots, and then pour 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of soya sauce and a little rock sugar, close the lid and press the cook button.

Cook the rice for about 40 minutes, then open the lid and add the potatoes and bell peppers, close the lid and continue to cook for 10 minutes.

Open the lid and serve, rice cooker cassoulet finished!