1. Soak the kelp in water and boil it in a pot to get the kelp stock.
2. Cut the chicken thigh into small pieces. Turn on the fire, without oil in the pan, directly add the chicken thighs and fry. Turn on the heat and fry for two or three minutes. Use chopsticks to stir-fry until the meat turns golden brown. Turn off the heat and pour out the chicken thighs.
3. Light a small fire. Put stock, cooking wine, soy sauce. Don't wait for the water to boil, turn on the heat, put the chicken thighs, and flip it with chopsticks.
4. Beat four eggs, crush the eggs with chopsticks, and stir the eggs for five to ten times.
5. Turn off the heat, and evenly pour the eggs on the chicken in two portions, each time covering the pot with an interval of 20 seconds.
6. Turn off the heat, serve a bowl of rice, and prepare to enjoy.
Tips:The final form of the parent-child rice bowl is a mixture of chicken and egg.
