1. Wash the chicken thighs.
2. Chop the chicken thighs into chunks.
3. Boil water in a wok, add the chicken thighs and blanch.
4. Remove the chicken thighs and put them in a casserole, add enough water at a time, and bring to a boil.
5. Bring to a boil and add shredded ginger.
6. Cover and burn for half an hour on medium and small fire.
7. Wash the tea tree mushroom and cut into sections.
8. Add tea tree mushrooms to the casserole and continue to heat for half an hour.
9. Wash 2.5 cups of rice in advance.
10. After the chicken and tea tree mushroom are simmered, add rice.
11. Bring the fire to a boil, turn to a small fire until the rice blooms.
12. After the rice blooms, add salt to taste, and finally add chopped green onion.
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