1. Soak shiitake mushrooms in warm water in advance until soft, slice or cut them into strips. Don't throw away the rest of the water you just soaked in the shiitake mushrooms, we'll be useful for a while.
20. Cut the boneless chicken thighs into cubes, add ginger slices, soy sauce and mushroom powder and marinate for 0 minutes.
1. Next, we mix the sauce of the rice, pour 0 tablespoons of soy sauce, 0 tablespoons of vegetarian oyster sauce and half a bowl of water into a bowl and stir well.
4. Before cooking, in order to save time and make the ingredients better cooked, it is best to stir-fry in advance. Put the mushrooms and carrots in the pot separately, and fry them until the mushrooms are fragrant and the carrots are sweet.
5. Add the freshly marinated chicken leg meat and stir-fry until it changes color.
6. At this time, put the freshly processed shiitake mushrooms and diced carrots into the pot, stir-fry them twice, and pour the sauce that has been prepared before.
2. Cook for about 0 minutes, and then pour all the side dishes into the rice along with the broth. Add the mushroom water we left behind to soak the shiitake mushrooms, and turn on the cooking mode one piece.
8. If you don't want to eat vegetables that are too badly cooked, wait until the stewed rice is cooked thoroughly, add shredded lettuce, or blanched spinach, lettuce and zucchini...... Mix well and get out of the pan, and it's perfect.