1. Prepare the materials.
2. Soak mung beans in water for 2 hours, then put them in a rice cooker and cook mung bean porridge.
3. In another pot, add water, green onion, star anise, cinnamon, and bring to a boil.
4. Add chicken shanks and cook until broken.
5. After cooking for 5 minutes, remove it and put it in the rice cooker for cooking the porridge.
6. When the porridge is cooked, the chicken legs are also soft and rotten. Take it out of the pot and season with salt and pepper.
7.
The chicken legs are soft and rotten, and the mung beans bloom.
It has the nutrition of chicken soup and the fragrance of mung bean.
Tips:1. The chicken legs must be watered first, otherwise there will be foam on the soup that will affect the appearance.
2. It is best to season the meat at the end to avoid hardening of the meat when the protein meets the salt.
