Eggs: two chopped green onion: a little rice: 1 bowl.

Onion: Lentinus edodes: 2 boneless chicken legs: 1.

Manufacturing step (5)

1. Put shredded onion, shredded mushroom and chicken leg into a non-stick pan, add homemade sauce (mixed with Japanese soy sauce 1 spoon, Lin Wei 1 spoon and wooden fish water 3 spoons), and cook over medium heat until the chicken is 8% cooked;

2. Beat 2 eggs into egg liquid (not evenly beaten), add chopped green onion and pour on the surface;

3. Cook on medium heat 1~2 minutes.

4. pour the cooked egg chicken on the rice and sprinkle some seaweed.

5, eat hot!

Cooking tips

1. Tap the bone chicken with the back of a knife several times, cut it into strips, and marinate it with a little salt and pepper 15 minutes.

2. Muyu water: water obtained by soaking Muyu slices with clear water.

3. When pouring the egg liquid, pour a circle around the pot to make the egg liquid more evenly distributed.

4, the egg liquid is best cooked to a semi-solidified state, tender and juicy.