Shrimp and Cured Chicken Drumstick

Shrimp and Cured Chicken Drumstick

1. Soak the cured chicken legs for 1 or 2 hours to get rid of the saltiness. I only used half of my leg.

2. Cut the cured chicken thigh into pieces, because I don't eat the skin, so I removed the chicken skin.

3. Pour a large bowl of rice into the pot, then pour boiling water over the rice.

4. After the big fire has boiled, turn to a low fire.

5. Pour in the sliced cured chicken drumsticks and simmer for 20 minutes.

6. Add two slices of ginger to remove the smell.

7. Add a few drops of white wine to remove the fishy.

8. Remember to keep stirring during the cooking process to prevent the bottom from getting muddy.

9. Pour the shrimp in 20 minutes. Because the shrimp I put is already cooked, it can be cooked out of the pan after another 5 minutes. If you put raw shrimp, pour it in when you put the cured chicken legs.