Practice:

1. Material preparation for three people: boneless 5 chicken legs, cut chicken leg meat into blocks of about 5×5cm, add 2 tablespoons of cooking wine, half a spoonful of salt, a little white pepper and 1 spoonful of starch, stir well and marinate 15 minutes. A pumpkin of about 500g is peeled, seeded and cut into pieces, 100g of mushrooms are cut into pieces, and 40g of onions (about 1/5 onions) are shredded for later use.

2. Put a little oil in the wok, add shredded onion and stir-fry until soft.

3. Add the chicken pieces, stir-fry over medium heat until the color changes, and then serve out for later use.

4. Stir-fry the pumpkin pieces and mushroom pieces with the remaining oil in the pot over medium heat.

5.400g meters (about 5 small bowls) are washed and poured into the pot, and water is added.

The water in the rice cooker is about 0.5cm higher than the rice, and water will come out during the stewing of vegetables, so don't put too much water.

6. Add 2 tablespoons of soy sauce and half a spoonful of salt to the rice and mix well.

7. Spread fried pumpkin pieces, mushroom pieces, chicken pieces and shredded onion on the surface.

8. Press the cooking button and cook for about 40 minutes.

Stir the rice cooker, pumpkin and chicken stew before cooking!