Frozen mushrooms and chickens
By VicentaLakin
The mushroom-slipped chicken-sniffed rice is a popular Han style in the Guangdong area, belonging to the pickle department. The rice is made of rice, soft and hard, with soft chicken legs and mushrooms and special spices, made of specially tailored sands。
Recipe Recommendations
- rice 150g
- chicken legs one
- eggs one
- cabbage 6pcs
- mushrooms of 5
- cooking wine 1 scoop
- garlic 3 petals
- oyster sauce 1 scoop
- sugar 0.5 spoon
- salty and fresh
- pot
- several hours
- ordinary
Steps for Frozen mushrooms and chickens
1
Chicken leg to bone。
2
Cut the growth block, not too thin。
3
Add wine and roast sauce to the bowl for two hours。
4
The rice was washed and immersed for an hour。
5
The mushrooms clean up two slices and two cut flowers。
6
Pills of garlic。
7
Put it in the chicken leg and fire it。
8
Join the mushrooms and flip。
9
A little salt, raw smoke, and sugar are cooked together until the chickens are colored。
10
Creams and two whole mushrooms are watered with salt and oil, which are cooked and made up。
11
Paint oil in the casserole。
12
When you add immersed rice, you start cooking with proper water and oil。
13
Cook the fire and mix it with a spoon in order to keep it sticky, and continue to boil to have small holes in rice。
14
Add fried chicken-legged mushrooms and put a lid on the fire for 10 minutes。
15
Add an egg and shut the fire for 15 minutes。
16
Finally join the dish。
17
Fry-leg mushroom juice can be added to, or served with, a spoonful of platinum oil, two spoons of raw sugar, 0.5 spoons of sugar, and 0.5 spoons of perfume with an appropriate amount of cold water
18
Just pour the water on it and mix it evenly。