Porridge chicken
By VicentaLakin
Recipe Recommendations
- spring chicken a
- glutinous rice 50 grams
- eucalyptus leaves 6 photos
- carrots 1 piece
- walnut kernel 20 grams
- black glutinous rice 50 grams
- ginger slices appropriate amount
- octagonal of 2
- salt 1 teaspoon
- sesame oil Half tablespoon
- cooking wine 1 tablespoon
- oil appropriate amount
- minced garlic appropriate amount
- chopped green onion appropriate amount
- white sugar 1 teaspoon
- pepper 1 teaspoon
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
Steps for Porridge chicken
1
White rice for the first night。
2
Black rice is the same。
3
The chicken is washed and cut, the wine, the ginger, the eight horns are made。
4
walnuts and carrots ready. Dry leaves are washed early and soaked。
5
The frying pan is less oily and hot, and walnuts and carrots dinged with a little bit of salt。
6
The old, raw, platinum oil, salt, white sugar are mixed, and made into sauce, which is poured into the pickled chicken, and is evenly covered in every piece of chicken. Tastes for 10 minutes。
7
A pecan walnut on a bubbly leaf and a layer of black and white rice。
8
Put it in the pickled chicken。
9
Cover the leaves and steam in the steam pan for 20 minutes。
10
Open the leaves, spray some pepper, garlic, onions, oil, re-cover the leaves and steam them for 10 minutes. Just a little bit of onions when you're out。