Chicken rice
By VicentaLakin
Chicken rice is also called fragrance, and chicken rice is thick, and it's rouette. It's from Shandong Jinan, a traditional Han family, and belongs to the Rufu. The snack tastes good after it's made. It tastes good. It tastes good. Spectacular, visual, colorful, inexhaustible. The chicken is chosen for fresh, fresh chicken chicken and chicken legs, and the yellow chicken is made for juicy, juicy and fragrance are immersed within the chicken and the colour is even. It's made of homemade casseroles, boiled inside the casserole, smelled straight into the nose, and the chicken block boiled, with the best color and brightness. Watch Wsyijie's private room dishes to help you with your food problems。
Recipe Recommendations
- pot chicken half a
- green pepper half a
- chopped pepper sauce 20g
- soy sauce 10g
- beauty pepper a
- peanut butter 20g
- bean paste 30g
- vegetable oil appropriate amount
- onion appropriate amount
- dried mushrooms 30g
- ketchup 30g
- oyster sauce 10g
- sesame oil 5g
- rice wine 100g
- dried yellow sauce 30g
- soybean paste 20g
- Jiang appropriate amount
Steps for Chicken rice
1
Prepare the material。
2
1: scratched shampoo mushrooms in small fractions. 2: garlic strips off and go to the end. 3: ginger-cleaning in small part. 4: paprika washes in small slices. 5: the onion wash is purified into small pieces. 6: the chicken wash is purified to 2 cm: the sauce is ready, and if there's a special sauce for the chicken, there's no other sauce
3
put all the materials in the sauce with the sauce. (if there's a yellow chicken sauce, 170 ml, 40 g ginger, 40 g mushrooms and 500 ml water mix evenly cover the high-pressure lid to the fire, until the high-pressure jar gas waits for the fire to turn off)
4
Placing garlic and mushrooms on the bottom of the pot, and pouring the chicken into the casserole of the high-pressure pan to heat it, so that the soup juice becomes thin and thicker, with pepper and onions added to it。Chicken rice Make Tips
1. Choose high-quality dried shiitake mushrooms.
2. Ensure the chicken is fresh.
3. Select old ginger for a more authentic taste.
4. Add water according to the standard.
5. Do not add green peppers, leafy greens, etc. too early.
6. Reduce the sauce over medium-low heat; let it thicken to ensure the flavor is absorbed.
Instructions for cooking without a pressure cooker:
1. Ingredient preparation and sauce ratios are the same as above.
2. After washing the chicken, marinate it with the sauce for 20 minutes to allow the meat to absorb the flavor better.
3. Heat 50g of salad oil in the wok to sauté the ginger and garlic until fragrant (for a stronger flavor, you can add dried chili peppers and Sichuan peppercorns to sauté together).
4. Pour the marinated chicken into the wok and stir-fry until 80% cooked, then add 800g of water (4 medium paper cups) and the mushrooms. Simmer over medium-low heat until the sauce reduces and thickens. Add the green peppers and leafy greens just before serving.