Pre-task:
Chop red shallots and set aside.
Rub the whole cucumber with salt, turn dark green, pickle for about 10 minutes, wash and slice for later use.
Wash and drain the white rice.
Cut chicken legs into slices and marinate with seasoning 1 for 30 minutes.
Nanyang coconut milk rice
By EliHerzog
Recipe Recommendations
- white rice 4 cup
- chicken legs 1 vial
- red onion 5 stars five
- minced garlic 1 teaspoon
- salt 1/4 teaspoon
- fish sauce 2 tablespoons
- sugar 1/2 teaspoon
- curry powder 2 tablespoons
- coconut milk 2 cups
- water 2.2 cups
- milk fragrance
- braised
- half an hour
- simple
Steps for Nanyang coconut milk rice
1
Wash and dry the inside and outside of the original pan. Turn on medium heat, pour oil into the pan and saute the red onion and minced garlic until fragrant.
2
Add the marinated chicken legs and stir-fry them for a while, add white rice, coconut milk and water and mix well.
3
Cover the lid and open the 1/2 position of the throttle head. After boiling, stir again. (Figure 4) Turn off the low heat and continue cooking for about 12 minutes. Then turn off the heat and simmer for 10 minutes. Remember to turn off the solar terms. Open the lid and turn the whole pot of rice loose. Serve with cucumber slices + shrimp slices to add flavor before serving.