1. Wash white rice and drain. If you use glutinous rice, soak it for 4 hours or more. Wash and cut the chicken into pieces, drain and set aside. Add sesame oil and ginger slices to a wok and sauté slowly over low heat until the edges of the ginger slices are lightly browned. (Sautéing slowly over low heat allows the ginger juice to dissolve in the sesame oil, which strengthens the body's ability to resist cold and thus achieves a warming effect.

2. Then add the chicken pieces and mushrooms and stir-fry until the chicken pieces are half-cooked.

3. Then pour in the rice wine and water. (The ratio of wine to water can be adjusted according to preference, but the overall ratio of rice to water should be about 1:0.7).

4. When the soup comes to a rolling boil, pour in the rice and mix well.

5. Cover the pot with a lid and cook over low heat for about 10 minutes until the soup is slightly reduced, then open the lid and add the wolfberries and a pinch of salt to taste. (You can also pour directly into the rice cooker to smother).

6. Then cover the pot again with a small fire to continue cooking about 5 minutes after the fire can be turned off, and then smother h15 minutes can be.

7. Each grain of rice is also full of sesame oil chicken flavor.