Chickpea Curry Rice
1.
Wash the chicken legs, soak the chickpeas 24 hours in advance, cut the eryngii mushrooms and onions into large pieces, and cut the lentils into 3cm-long sections
2.
Heat the wok, add olive oil and onion and fry until fragrant, add the chicken legs and stir fry until the chicken legs change color
3.
Add milk and water, the amount of water is less than the chicken legs, add the curry cubes, stir well, and simmer for 10 minutes
4.
Add the soaked chickpeas, lentils and pleurotus eryngii, simmer for 20 minutes on low heat, turning several times in the middle