1. Marinate the chicken legs with star anise, pepper, cooking wine, cinnamon and light soy sauce for 4 hours.
2. Remove the bones and skin of chicken legs. I don't like to eat chicken skin. Cut into cubes, dice potatoes and soak in water to remove starch.
3. Dice soaked shiitake mushrooms.
4. The diced vegetables are bought in the supermarket, rinse with water
5. Put oil in the pot, add ginger slices and sauté.
6. Add the diced chicken, stir-fry until the color changes, and add the cooking wine.
7. Add the diced potatoes and stir-fry the diced mushrooms until the potatoes change color.
8. Pour in cold rice, add less water, cover and simmer until potatoes are cooked. About 20 minutes.
9. When the potatoes are 9 minutes old, add the mixed vegetables and stir-fry for 2 minutes.
10. Finally add chicken essence to taste.
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