4 drumsticks, 5 mushrooms (soaked) and 2 slices of ginger.

4 cups of rice and 5 cups of water.

Seasoning:

Sugar? Teaspoon of salt. Teaspoon, 2 teaspoons of corn flour, 2 teaspoons of soy sauce, 1 teaspoon of wine, 1 teaspoon of water and 1 teaspoon of oil.

A little sesame oil and a little pepper.

Exercise:

(1) Cut the chicken into pieces, add a little ginger juice, mix the materials and seasonings evenly, and insert the chicken pieces with a fork.

? Pickling 10 minute.

(2) Soak mushrooms in water and slice them, and shred ginger for later use.

(3) Put the rice into the rice cooker, then add the marinated chicken, soaked mushrooms and other materials into the rice cooker, and press the cooking button.

(4) It can be eaten after being cooked.

Salted fish, mushrooms and chicken rice materials:

2 cups of rice (washed and drained), 3 cups of clear water/chicken soup, 2 drumsticks/chicken (cut into small pieces), 5-8 mushrooms (soaked and cut in half), 1 sausage (sliced), 1 salted fish (sliced) and tender ginger (sliced).

Marinade: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon wine, 1 tablespoon sesame oil, pepper? Spoon, sugar? Spoon cornmeal? Big spoon

Ingredients: onion, chopped red pepper

Exercise:

(1) Mix chicken, mushrooms, tender ginger and marinade, and marinate for 1 hour.

(2) Put the rice and clear water into a rice cooker, cook until the water in the half-cooked rice is slightly dry, add the marinated chicken,

Cook mushrooms, sausages and salted fish until the rice and meat are cooked.

(3) Cover the rice with water (about 10- 15 minutes), mix well and sprinkle with shallots and red peppers.

Rice cooker chicken rice material:

Chicken leg/breast–400g (cut into small pieces), 4 to 5 mushrooms (soaked and cut into strips), salted fish–a little.

Sausage -2 strips (sliced), rice -2.5 cups, ginger-70g.

Marinade: oyster sauce-1.5 tbsp, light soy sauce-1 tbsp, fish oil-1 tbsp, pepper-a little.

Seasoning: oyster sauce-1 tablespoon, soy sauce-1 tablespoon, salt-right amount, pepper-a little.

Exercise:

(1) Wash the chicken and marinate it for at least one hour (the longer the marinating time, the better).

(2) fry the salted fish and sausage for later use.

(3) After the rice is washed clean, add water (the amount of water added in peacetime is almost the same), and add salted chicken, mushrooms and salted fish.

? Sausage and ginger are poured into the rice cooker together.

(4) Add all seasonings and stir evenly.

(5) Turn on the rice cooker and press the cooking button.

(6) After cooking, open the lid and stir gently, and then continue to stew in the rice pot for 10 to 15 minutes to make the rice more delicious.

Steamed chicken rice with mushrooms

2 cups of white rice (rice measuring cup of rice cooker), 500g of chicken wings and legs, 8 mushrooms (softened with water),

Ginger (silk) should be measured, onion should be measured, and the water content should be appropriate when cooking.

therapy

Soy sauce (soy sauce) 1 teaspoon, soy sauce 1 teaspoon, sugar? Teaspoon, cornmeal (cornmeal)? Teaspoon,

Jiu Shao 1 teaspoon, a little pepper, a little salt.

Mushroom marinade

Light soy sauce? Teaspoon of sugar? Teaspoon, cornmeal? Teaspoon of oil? teaspoon

working methods

(1) After the mushrooms are soaked, if they are big, they can be cut in half. Mix well with the marinade.

(2) chicken chops. The chicken wings I use are not as sharp as chicken wings. Cut the chicken leg in half. Be careful, the chicken will break.

? Use a sharp knife, try not to turn the knife once, so as to reduce the occurrence of some broken bones. Marinate with marinade for about 30 minutes.

(3) Wash the white rice, put it in a plate, and add water (usually less water is used for cooking. Because when the chicken is steamed,

? Give some juice. I use the usual 80% water. Put it in a wok and drain it with high fire for about 20 minutes until the rice turns white.

? Absorb all the water and start drying. Pour in the chicken pieces and mushrooms, and add the marinade. Add shredded ginger. Continue steaming for 20 minutes.

? Turn off the fire and bake for 10 minutes. Sprinkle with chopped green onion and serve while it is hot.

Tip: If you don't need to steam, you can still use the rice cooker. According to the usual cooking habits, water consumption is less than usual.