Orléans Chicken Leg Rice

Debone the large chicken leg, add a spoonful of Orleans seasoning to marinate, and refrigerate for one day before use. Use a small amount of oil in a frying pan, and pan-fry on high heat until both sides are golden brown. The chicken leg meat is relatively tender and smooth. Cooking it this way will make it crispy on the outside, tender on the inside, and juicy.

Wash the bean sprouts and cut them into two pieces with scissors, so they are less likely to get stuck in your throat! Stir-fry with a little oil for about three minutes, and before serving, add a spoonful of oyster sauce and mix well.

Cut the chicken drumsticks into small pieces and place them on a plate. Press the rice firmly into a small bowl before plating. Add any side dishes you like; be casual about it. Eating this way is nutritionally balanced, healthy, and delicious.