The amount of material used is a bowl. I don't like the soy sauce soup in Japanese style. So I switched to chicken soup. The advantage of chicken soup is that it is delicious, it doesn't need salt, and it contains oil, so it doesn't use oil. It is very healthy.
1. Wash the chicken legs, remove bones, peel and cut small pieces. The chicken legs are tender and you don’t need to have a sauce in advance;
Prepare the material, cut the onion, poke the eggs with chopsticks, a pot of chicken soup at room temperature
A bowl of chicken soup, when warm, add two spoons of raw color, cooking wine, add sugar according to their own taste, if you are not using chicken soup, you can add some salt.
After finishing the juice, first place the onion and cook until it is discolored; then the chicken leg meat, continue to cook, and turn the meat once. I like to sprinkle some white pepper at this time, very fragrant, against the sweetness of the shallot.
When the soup is almost the same, the meat and the onion are also cooked. The egg liquid is swayed under the small fire, and the pot is shaken, so that the egg liquid can basically cover the chicken, 5 minutes cooked, the flame is turned off, and the residual heat makes the egg liquid basically solidify.
Carefully pour it onto the rice and it's done.
Supplement, if there is no chicken soup, use the bones to form a soup. I tried it today and it tastes just as good.
If you use the chicken leg bone soup, you can first use the boiling water to pass the blood water first. After dumping it, throw the chicken leg bone into the rice cooker and use the porridge function key to lick the soup.