1. Chicken with ginger cooking wine, a little salt, 1 tablespoon soy sauce, marinate 15 minutes.

2. Put a little oil in the pot, add minced garlic and millet, stir-fry until fragrant, then pour the marinated chicken and stir-fry for about 3 minutes.

3. Stir-fry the chicken legs, add the baby cabbage (the innermost cabbage is tender), add soy sauce and chicken essence to taste, and stew for 3-5 minutes.