1. Shiitake mushroom wipes,
2. Remove the bones of the chicken legs, cut the chicken into pieces of about 1.5CM, add a spoonful of cooking wine, a spoonful of hot sauce and a spoonful of tomato sauce to taste sweet and sour.
3. Add sliced shiitake mushrooms, add a spoonful of light soy sauce, a spoonful of hoisin sauce, a little dark soy sauce to make up the color, stir up and down, and then add an appropriate amount of starch to lock the moisture
4. Soak the rice for two hours in advance, mix the soaked rice with a spoonful of oil,
5. Brush the inner wall of the casserole with a layer of oil, pour the rice into the casserole, and the water is 0.5 cm over the rice. Bring to a boil on high heat and boil for three minutes. Turn to low heat and pierce a few eyes with chopsticks to make the sauce taste better.
6. Spread the marinated mushrooms and chicken on top, simmer for eight minutes, spread blanched vegetables, and sprinkle some white sesame seeds.
