Ingredients: chicken head rice 250g, water, a little sugar.

Chicken head rice thawed, water control and drained, to be used.

Take a small pot of boiling water.

The amount of water is about the same as the chicken head rice.

When the water boils, pour in the chicken head rice and turn off the heat when it boils again.

Add a little sugar to the bowl, and add more if you have a sweet tooth.

The chicken head rice with soup with rice into the bowl can be.

2, practice two:

Ingredients: 200 grams of fresh chicken head rice, celery 1, red pepper half, a little salt, a little sugar, a little chicken essence.

Wash the celery and red pepper, cut small grains.

The pan is hot and put a little oil, pour in the chicken head rice stir fry.

Stir-fry the chicken head rice for 1 or 2 minutes, then pour in the celery and red pepper.

4 Then stir fry a few times, add a little salt, chicken essence, sugar seasoning can be out of the pan.

3, practice three:

Ingredients: 1 bag of chicken head rice, 1 bag of shrimp, 1-2 red chili peppers, 1 green chili peppers, a small amount of ginger, 3-4 tablespoons of salad oil, 1-2 tablespoons of cooking wine, 2 spoons of salt, 2 spoons of cornstarch.

Defrost the chicken head rice in advance, rinse with water and drain.

Defrost the shrimp in advance and remove the threads.

Add cooking wine and salt to the shrimp, let it rest for 5 minutes, then scratch it with cornstarch.

Green and red chili peppers are deveined, washed and diced. Ginger peeled, minced.

Heat a non-stick frying pan and pour in the salad oil.

When the oil temperature in the pan rises, pour in the ginger and diced chili peppers, and stir fry.

Then add the chicken head rice and shrimp, stir fry evenly.

Add salt to taste and stir fry to taste.