After removing excess fat, cut the chicken legs into small pieces, put them in a cooking basin, and add soy sauce to marinate for a while.

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Slice the onion.

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Put the soup of kelp and chaiyu in a pot (it is simple to make, just put kelp and chaiyu in water and turn off the fire), add soy sauce, wine and sugar, and heat to start cooking.

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Bring to a boil, add chicken and onion, cover the pot and cook for 3 minutes.

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Beat the eggs into egg liquid, not too evenly. Finally, it looks better with yellow and white. )

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When the chicken is cooked, turn to high fire, pour half of the egg liquid evenly in a circular motion, cover the lid and stew for half a minute, then open the lid and pour the remaining egg liquid, then turn off the fire and heat the egg liquid to a semi-cooked state with the remaining temperature of the pot.

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Fill in the rice, pour in the cooked chicken and put it in Shanghai Tess.

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