How to cook chicken thighs and wild rice stem

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Perhaps, you still need to learn from me how to make chicken thighs and wild rice stems.

1. Wash the chicken legs, remove the bones, and cut the meat into small pieces for later use.

2.1 Heat the wok with oil, add cardamom, onion, ginger and garlic and stir-fry until fragrant.

3.2 Wash the wild rice stem and cut it into dice, cut the green onion into sections, slice the ginger and garlic, and smash the cardamom in half with the back of a knife.

4.1 Add wild rice stem and stir-fry.

5.2 Add chicken thighs and stir-fry until the moisture is dry.

6. Add half bowl of water and bring to boil.

7. Add salt, light soy sauce, dark soy sauce and a little white sugar and simmer over medium-low heat until the sauce thickens.

8. When the juice is almost dried, thicken with water starch, add a little sesame oil, stir-fry evenly and serve.

Friends who like cooking should not miss the chicken legs and water bamboo that I will introduce today. It will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.