1. Soak the rice in advance, at least 30 minutes.
2. Sauce. (Fuel consumption plus light soy sauce)
3. Cut the chicken into small pieces and add salt in the light soy sauce and dark soy sauce. Stir the ginger and garlic roasted wing powder evenly. Marinate for ten minutes.
4. Put a layer of oil in the pot.
5. Drop in the soaked rice.
6. Add an appropriate amount over high heat. One piece of water on your finger will do. Add salt and stir well. Close the lid. Turn the high heat to a low heat.
7. Stir it as soon as the water boils.
8. Close the lid.
9. Then open it again and stir it.
10. There is no need to stir like this, it looks like stirring four times.
11. You can pour it into the dish when there is no water at all. Always covered. turn on. Always observe the moisture content of the rice.
12. Add chicken. Close the lid. stew
13. The chicken will change color after a few minutes, add the sauce. Continue to simmer.
14. Keep simmering.
15. The chicken is cooked. The sauce is so delicious that every rice is covered. Twenty minutes is enough for a process
