1. Ingredients: 700g chicken, 1 egg, 100g wheat kernels.

2. Accessories: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of MSG, appropriate amount of vinegar, 1 coriander, appropriate amount of pepper, 1 green onion, 30g ginger.

3. Prepare the ingredients, wash the chicken, peel and wash the onions, and wash the ginger.

4. Fill the rice cooker with water, add the chicken after the water boils, cover the pot and simmer for 20 minutes.

5. Then put the chopped ginger into the pot, cover it and continue to simmer for 20 minutes.

6. Then add the wheat kernels and continue cooking until the wheat kernels bloom, which takes about 30 minutes.

7. Add the chopped chives and continue to cook for about 10 minutes. By this time the chicken is very soft. Do not cut off the power and keep the soup boiling.

8. Crack the eggs into the bowl.

9. Use chopsticks to break up the egg liquid until the egg white and egg yolk are mixed.

10. Use a spoon to scoop out a spoonful of boiling chicken soup.

11. Quickly pour into the egg bowl.

12. Pour another spoonful into the bowl. At this time, the eggs have been cooked by the boiling chicken soup.

13. Then add salt, thirteen spices, MSG and pepper.

14. Pour in the sesame oil.

15. Then sprinkle the chopped coriander into the bowl, and finally add vinegar.