Chicken legs: 2

Rice: 2 bowls

Onion: moderate amount

Ginger: Right amount.

Salt: the right amount

Soy sauce: moderate amount

Cooking wine: moderate amount

White pepper: moderate amount

Chicken essence: right amount

Cooking oil: appropriate amount

Steps:

Slap the chicken leg loosely with the back of a knife and cut it into small pieces.

Add salt, white pepper, chicken essence, a little cooking wine and soy sauce to the chicken, stir well, and marinate for 10- 15 minutes.

Wash rice and add water to cook.

Cut onion and ginger into powder.

Add the right amount of oil to the hot pot, add the onion and ginger and stir-fry until fragrant.

Add the chicken, stir-fry and cook until the chicken changes color.

Continue to add salt, chicken essence, soy sauce and cooking wine, stir well, add a little water, cover and stew for 5-8 minutes until the chicken is cooked.

Put the cooked rice into a bowl, pour in the cooked chicken, and pour in the fried onion oil. Serve.

Tips:

Chicken legs must be marinated first to taste, which can better improve the taste.

Add some water to roast chicken, not too dry.

When frying onion oil, the heat should be moderate, otherwise the onion will fry and affect the taste.