Accessories: sesame oil, salt, thirteen spices, monosodium glutamate, vinegar, coriander, pepper, onion and ginger.

1. Prepare chicken, onion and ginger.

2. Fill the rice cooker with water, boil the water, add the chicken, cover the lid and simmer for 20 minutes.

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

4. Then add the wheat and continue to cook. It takes about 30 minutes to cook until the wheat blooms.

5. Add chopped shallot foam and continue to cook for about 10 minutes. At this time, the chicken is very soft and rotten. Don't turn off the power, let the soup stay on.

6. Beat the eggs into the bowl

7. Use chopsticks to break up the egg mixture to achieve egg yolk mixing.

8. Scoop a spoonful of boiling chicken soup.

9. Quickly pour into the egg bowl.

10, scoop another spoonful and pour it into the bowl. At this time, the eggs have been cooked in chicken soup.

1 1, then add salt, thirteen spices, monosodium glutamate and pepper.

12, then pour in sesame oil.

13, then sprinkle chopped coriander into a bowl, and finally add vinegar.