1. Prepare materials
2. Wash the chicken legs and marinate with salt and pepper for about 5-8 minutes
3. Add 2 pandan leaves, cut into small pieces, cut into small pieces of lemongrass garlic, ginger, onion, pepper aniseed, 1 lemon leaf, salt and pepper, add water to boil
4. Add the chicken thighs and cook for 10 minutes, turn off the heat, cover and simmer for 10 minutes
5. Heat the pan into the oil and heat up, add the lemongrass, pandan leaves, lemon leaves and green onions and stir fry
6. Pick up the remaining oil until the color turns yellow
7. Add the washed and water-controlled rice and stir fry
8. The rice is transparent, add minced garlic and stir fry to create a fragrance
9. Add chicken stock cubes and water or chicken stock and simmer in a rice cooker
10. Remove the chicken drumsticks and put them in ice water to cool thoroughly
11. Take out and cut into pieces, use ginger, sesame oil, salt, and millet to make a dipping sauce. You can add light soy sauce if you like
12. Finished picture
