Soy chicken-legged rice I used to cook chopsticks and gravy, but I had to fry the meat, and today I've made a pot of soy and chicken-legged rice, and I've used a new method. The chicken leg is pickled with a small household and the sauce is more edible. After a few hours of pickle, the salt seems to have infiltrated the bones. Put pickled juice in the rice and put chicken legs on top. Hey, let's not mention that this rice is ingested with fat on the legs of the chicken, a single one full of oil, and three dollars a pound of rice tastes like eight dollars a pound。
