1. Prepare materials.
2. The wild water chestnuts are cut into small dices.
3. Put the rice diced rice in boiling water for half a minute, remove and drain the water.
4. Remove the bones and skins of the chicken legs, add cooking wine and oil, mix well, add a little salt and starch, mix well and marinate for 10 minutes.
5. Cut the green and red peppers into small cubes of the same size.
6. Heat the oil in a pan, pour the diced chicken and fry until it turns white and served.
7. Raise the frying pan again, stir-fry the rice white diced rice and stir-fry the water to start turning yellow.
8. Pour the diced chicken, add soy sauce and stir fry evenly.
9. Finally, add the diced pepper, season with salt and stir well.
