Honey Chicken Legs and Egg Rice

Ingredients:

Chicken legs, eggs, honey

Steps:

1. Remove the bones from the chicken legs, add minced garlic, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of oyster sauce, a small spoonful of salt, an appropriate amount of black pepper, an appropriate amount of honey, mix well and marinate for 30 minutes.

2. Beat two eggs with salt and appropriate amount of milk.

3. Use a non-stick frying pan, pour in the egg liquid, and keep pushing the chopsticks toward the center until the egg liquid solidifies to make a smooth egg. Dish it out and set aside.

4. Wipe the pot clean with kitchen paper, add the chicken legs, fry the skin side first, and fry until slightly browned, then flip over.

5. After both sides are cooked, pour in the prepared sauce, cover the pot, simmer over low heat for 10 minutes, then turn to high heat to reduce the juice.

6. Add rice to the plate, put eggs, chicken legs in turn, and sprinkle with chopped seaweed.