Take the chicken-legged rice
By VicentaLakin
Mermi from Bama, a long-lived village, is a black rice processing product, which belongs to the sodium species and is a characteristic type of rice that has long been cultivated from the grasshopper. The rough rice is black or brown, well-nourished, well-fed, well-fed, well-medicated and well-known as the Black Pearl and the King of the World's Rice! Modern medicine has confirmed that Mormi has the effect of irritating kidneys, healthy stomachs, aerobics, liver vision, etc. The frequent consumption of rice is conducive to the prevention of dizziness, anaemia, hunger, urinary contusions, etc。
Recipe Recommendations
Steps for Take the chicken-legged rice
1
200 grams of Murmi
2
20 minutes of bathing
3
In the electric cooker, the amount of normal rice rice comes to the ink rice. Good food, a little oily。
4
I'll wash my legs
5
Cut the bones with scissors
6
It's a bit of a knife on the side of the meat. It tastes good when it's salty
7
One side of the chicken's skin is stuck a few times with a fork to prevent it from going back into the pot
8
Add salt, pepper, wine pickle for 20 minutes
9
Let's clean up the grubs, cut the leaves, and keep the penis
10
Carrot slice
11
With a little vegetable oil and salt in the pot, carrots and grubs. Water
12
I'll take it in
13
Motiond berry: honey one spoon, raw two spoons, old half a spoon, wine two spoons, tune
14
The hot oil in the pot is added to the garlic fragrance and the yellow
15
One side of the chicken skin is down to the chicken leg in the pot, a little fire, a shovel
16
We'll make two sides of gold, and we'll put in a fine-tuned silhouette, and we'll add a little bit of water, and we'll go on with the fire. Production
17
When you get the thickness of the soup, it's off the fire
18
Get a bowl of rice, cut the chicken leg, code the food, get some soup, that's all。
19
Take a map of the chicken leg and the rice
20
It's finished
21
It's finished
22
It's finishedTake the chicken-legged rice Make Tips
1. The texture of this black rice is a bit like purple rice; it cooks faster than purple rice but is stickier than regular rice.
2. You need to prick the chicken thigh skin with a fork; otherwise, the skin will shrink tightly as soon as you put it in the pot.
3. When marinating the chicken thigh, just adjust the amount of salt. Making a few slits in the meat will help it absorb the flavor quickly.
4. Don't reduce the sauce too much at the end; leave some liquid to drizzle over the chicken thigh and rice, otherwise, the flavor won't be rich.