1. Cut the chicken legs into small pieces, rinse them twice with water to control the moisture, add cooking wine and ginger slices and marinate for half an hour.
2. Remove the old skin of rice water, wash and cut into hob blocks.
3. Put the chicken pieces in a hot pan with cold oil and stir fry, stir fry a few times and add the cooking wine to continue stir fry.
4. After the chicken has changed color, add a little light soy sauce, and continue to stir fry the dark soy sauce.
5. After the chicken is colored, add water, and the water is basically the same as the chicken. Put the cooking wine, green onion, ginger, sugar, and salt on the lid. After the pot is boiled, change the heat and simmer for 20 minutes.
6. After 20 minutes, pour into the wild rice whites, cover the pot and simmer for 10 minutes.
7. After 10 minutes, run the soup over high heat, add a little chicken essence after the meat is put on the juice, and the sugar can be turned off and the pan is ready.
8. Finished product.
Buy on JD
Buy on Amazon