1. 1/2 chicken with bones, 36 cc of water

2. onion, 1 fragrant leaf, 3 pieces of star anise, 3 pieces of cinnamon, 2 pieces of rock sugar, 1 tsp

3. 3 grams of rice

4. minced garlic, 4 pieces of ginger, 1 piece of chicken essence, 1 tsp of chicken powder, 1 tsp of salt and 2 tsp of citronella powder

Seasoning: 2 tablespoons of sugar, 2 tablespoons of lemon juice, 2 tablespoons of white vinegar, 2 tablespoons of soy sauce and 4 tablespoons of soy sauce

Practice

1. Boil the water, add the chicken with bones and cook for 1 minutes, then turn off the heat, cover and stew for 15 minutes, and scoop out 35㏄ of chicken soup for use.

2. Take out the chicken from the first method and soak it in ice water for 5 minutes.

3. Put the material 2 into the chicken soup pot and cook it on low heat for about 1 hour.

4. Wash the rice, drain it, stir-fry it with material 4 on low fire until the fragrance overflows, put it in an electric cooker, add citronella and spare chicken soup, mix well and steam it. The ratio of rice to chicken soup is 3: 3.5.

5. Chop the red pepper, bell pepper and onion, stir-fry them with sauce 2, bring them to a boil, and let them cool.

6. Cut the chicken in Step 2, put it on a plate, and enjoy it with the sauce.