1. Cut chicken thighs into small pieces, add cooking wine, ginger slices, light soy sauce, oyster sauce, salt, black pepper and starch, mix well, if possible, refrigerate for an hour to taste
2. Wash the rice at least three times, wash until the water is clear, remove the starch on the surface, add water to cook the rice, the amount of water for cooking the rice is a little less than usual.
3. Slice the soaked shiitake mushrooms, heat up the oil in the pan, fry the shiitake mushrooms, golden on both sides, with fragrance, and then fry the chicken until half-cooked and set aside.
4. About 2/3 of the cooking time, turn on the rice cooker. When you see that the rice is basically cooked, it already has a honeycomb-like feeling. When there is little bubbling, spread the mushrooms and chicken on top and continue cooking.
5. When cooking the rice, finish the sauce, put soy sauce, dark soy sauce, oyster sauce, garlic slices in the pot, boil and let cool.
6. After the rice is cooked, you can add an egg, simmer for a while, add the boiled cabbage sum before the pan, drizzle with the sauce, and you're done! You can also play by yourself and add your favorite dishes, sausages, bacon, etc.
Tips:When cooking rice, control the degree of rawness and cookedness of the rice, otherwise there will be no sense of claypot rice. About 2/3 of the cooking time, the ingredients will be added after 20-25 minutes.
