1. Materials are ready.
2. Deboning chicken legs to get the meat.
3. Mince ginger. Shallots, chopped green onions, asparagus roots, partly peeled and dice, cuttlefish shredded, shrimps are removed from the shell and the back is sliced, chicken thighs are minced, starch and a quail egg are added for sizing;
4. Wash the rice, put it in the broth and cook it into porridge.
5. Add minced ginger, then pour minced chicken into the cooked porridge, mix well, then add shrimp, cuttlefish, and finally asparagus;
6. At the same time, pour the sauce made from fish sauce, white sugar, white vinegar, and lemon juice;
7. Add white pepper and mix well until the seafood is cooked.
8. Put it in a bowl and add chili vinegar when you like.
Tips:1. If the broth uses canned food, soup cubes or soup powder, because they all have a salty taste, pay attention to the seasoning.
2. Chicken thigh meat can be changed to pork or beef according to personal taste.
