First, rinse the chicken wings and drumsticks. Place them in a pot, add 1 tablespoon garlic pepper, and simmer for about 15 minutes. Remove the chicken and set aside. Use the chicken broth to cook the rice: adjust the broth to taste, add the rice, and cook in a rice cooker as usual.

Slice the squash into rounds. Heat a little oil in a pan, add the squash slices, and sprinkle with lemon pepper and garlic. Fry until golden on both sides.

After removing the chicken, marinate it with 1 tablespoon all-purpose seasoning, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 teaspoon garlic and lemon pepper. Heat a little oil in a pan over medium heat, add the chicken, and stir until the flavors are absorbed. Add sliced onion, let it simmer for a few minutes, then turn off the heat. Serve the chicken and rice with the fried squash. Everything is well-seasoned and very tasty.