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

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onion slices.

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Add the kelp and chaiyu stock to a pan (it is easy to make, just put the kelp and chaiyu in water and turn off the fire), add the light soy sauce, wine and sugar, and heat to start cooking.

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After boiling, 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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After the chicken is cooked, turn it into a big fire, evenly pour half of the egg liquid in a circular way, cover the lid and stew for half a minute, then open the lid to pour the remaining egg liquid, 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 the rice, pour the cooked chicken and put it in Shanghai Tess.

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