1. Cut two chicken thighs into sections, 10 shiitake mushrooms and dice
2. One green pepper is diced, and one potato is diced
3. From the pan, fry the chicken nuggets to dry the water, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of dark soy sauce.
4. Pour in 200 ml of boiling water and 200 ml of mushroom water, and cook for 20 minutes until the chicken is half cooked
5. Pour in potato wedges, add diced mushrooms, cook for 20 minutes, remove
6. Pour into the rice cooker and steam for 15 minutes
7. Pour in diced green peppers and simmer for 10 minutes, done
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