How to Make Chicken Rice 1: Wash chicken thighs, cut into 4cm pieces, add ginger, cooking wine, five-spice powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce and mix well, and marinate for about 20 minutes to taste.

2. Soak the dried bamboo shoots in water, rinse them well, and then boil them in a pot for 15 minutes, then remove them from the pot and drain them. Fungus, dried mushrooms with water after soaking, remove the tip, clean, tear into equal sized pieces with your hands, drain the water standby. Cut the green peppers into 4cm long pieces.

3, frying pan into the oil, when the oil is hot, turn on low heat, add dried chili peppers, garlic, burst out of the aroma and dial to one side of the pan, turn on the heat and heat the oil, put the marinated chicken pieces, stir-frying until the surface of the chicken is slightly yellow, and sheng out.

4: Stir-fry the drained dried bamboo shoots, shiitake mushrooms, and fungus in the pot, then pour in the water used to soak the mushrooms, bring to a boil over high heat, add salt (1 teaspoon, 5g), sugar, and dark soy sauce for color, and cook for another 5 minutes.

5. Pour in the chicken pieces, then pour in the beer, cover the pot and simmer on medium heat for 15 minutes, sprinkle with green garlic segments.