Home-cooked chicken leg rice
I chose chicken because it was cheap O(④_④)O haha ~ and a senior sister had experience in successfully frying chicken ~~~~~ Now I used all the ready-made existing seasonings, and the taste was really good! After making rice and eating, I regained all my strength for two days!!!
Recipe Recommendations
- chicken legs of 2
- dried bean curd 2 blocks
- mushrooms 10 grams
- garlic of 4
- ginger slices appropriate amount
- chili one
- chaotianjiao appropriate amount
- tangerine peel 1 teaspoon
- pepper 1 teaspoon
- liquor 2 tablespoons
- northeast sauce 1 teaspoon
- vegetable oil 1 tablespoon
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Home-cooked chicken leg rice
1
Soak mushrooms in warm water for 2-3 hours to wash off the sand. Remove the bones of the chicken legs and change them into small pieces. Cut the dried beans into thin strips, and tear the peppers into small pieces for later use.
2
Heat the pan and cool the oil, saute the ginger, garlic and pepper until fragrant, wait until the surface of the chicken turns white, add the dried beans and stir fry.
3
After the surface of the chicken turns white, add the dried beans and stir-fry, add soy sauce and cooking wine.
4
Pour in mushroom water when the soup is almost dry.
5
When the soup gradually becomes thick, add the green pepper, sprinkle with a little sesame oil, and continue to simmer on high heat for 1 minute. Turn off the heat.6
Put the stewed rice into a casserole, spread the chicken on top, and cook for 10 minutes. Take out the pan and pour a little cooking wine on the lid. The aroma will overflow!