How to make it

1. Marinate the chicken with the marinade for 10 minutes.
2. Heat up a wok and stir-fry the white shimeji mushroom until golden. Set aside.
3. Fry the chicken until golden, then add minced garlic, shiitake mushrooms, diced carrots, and white shimeji mushroom. Stir-fry until fragrant, then add 1 1/2 tbsp oyster sauce, white peppercorn powder, and 30ml water. Stir-fry until well mixed and set aside.
4. Wash the pearl rice and put it in a rice cooker with 1 cup of water. Cook until the water is almost absorbed, then add the stir-fried ingredients and edamame beans. Cover and cook until fully cooked.
5. Drizzle the remaining oyster sauce over the dish and mix all the ingredients with the rice.
6. Tips:
   Soak the pearl rice in water for 30 minutes before cooking to make it softer.