1. Wash the rice, soak the white rice for two hours, then remove it.
2. Fish out for spare
3. Remove the bones of the chicken legs, remove the muscle tendons to ensure the taste, and cut into strips
4. Cut into strips
5. Marinate, add cooking wine, ginger slices, remember to cover with plastic wrap, put it in the refrigerator for two hours, the chicken can be marinated while the rice is soaked.
6. To fry the chicken thighs, add some starch to the chicken before it is fried. You can use one or two shiitake mushrooms to cut into strips and fry them with the chicken. Don't forget to add some cooking wine and sauté.
7. Coat a layer of oil on the casserole, put the soaked white rice into the casserole, add an appropriate amount of water, boil on high heat for two minutes, then turn to low heat, continue...
8. Boil the mushrooms with a spatula, boiled water, and the choy sum is the same.
9. Add when the rice (when bubbling and drying) is about to get better, stir-fry the chicken, add the lid and continue cooking, wait until it is completely done, then add the choy sum.
10. For the production of finished products and sauces, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of soy sauce, and mix thoroughly. Pour it into the rice while eating, and leave it for two minutes.
