1. Wash the chicken, cut into pieces, and put it in a bowl.
2. Boil water in the pot and blanch the chicken in the pot. Skim the foam, remove the chicken, wash it with clean water, and put it in a bowl.
3. Pour the cooking wine, salt, light soy sauce, oil, sliced ginger and pepper into the chicken bowl. Grab it with your hands and marinate for 10 minutes.
4. Peel the potatoes, wash and cut into pieces, remove the long beans and remove the tendons, wash off the small sections, wash and slice the ginger, slice the soaked mushrooms, smash the garlic and cut into garlic, wash the green onion leaves, and cut the green onion leaves. Put them in a bowl and set aside.
5. Add oil to the pot to heat up, and stir-fry the garlic rice into the pot to create a fragrance.
6. Pour the chicken into the pan and stir fry for a while.
7. Pour the sliced ginger and spring onion into the pot and stir fry.
8. Pour the beans into the pan and stir fry.
9. Pour the potatoes into the pan and stir fry evenly.
10. Pour the shiitake mushrooms and stir-fry evenly.
11. Add light soy sauce and dark soy sauce and stir fry for a while.
12. Pour the water or water for soaking the mushrooms into the pot, stir-fry and bring to a boil. Add salt and stir well.
13. Put the rice in the pot and wash it well.
14. Transfer all the ingredients in the wok to the rice cooker, add some water if the soup is not enough. Press the cooking button to cook rice.
15. After the rice is cooked, open the lid, pour the garlic and green onion leaves, mix well with a rice spoon, cover the lid, and simmer for 10 minutes.
16. Out of the pot and bowl!
Tips:Do not use too much water or soup to cook the rice, probably rice: water = 1:1.2. Otherwise, the cooked rice will be squishy and not tasty.
