1. The chicken thighs are briefly marinated in cooking wine, black pepper powder, and light soy sauce for about 20 minutes, then change to a knife and diced for later use; the sauce is one spoon each of light soy sauce, dark soy sauce, oyster sauce, and cooking wine, and one spoonful of sugar each half a bowl of water and stir Evenly reserve
2. Put oil in the wok, add sliced shiitake mushrooms and fry until fragrant, add the sauce and cook for about 1 minute, then add the chicken thighs and stir-fry until cooked
3. When the chicken is cooked, add the green beans and corn kernels and stir fry, then add the rice, stir well, cover and simmer for 1 minute (be careful not to boil it dry!)
4. You can sprinkle some chopped green onion and chili according to personal preference before serving!
