Spring is asparagus season. How to eat it, how to taste it.
Today, we will make a Western-style chicken rice with fresh asparagus and mushrooms.
What a rare word.
It feels like a full spring.
Chicken Rice with Asparagus and Mushroom
By BudLangworth
Recipe Recommendations
- onion one
- chicken legs 1-2 a
- white asparagus 250 g
- rice for two
- North tofu 100 g
- geranyl 1-2 sheet
- flour 15 g
- pea several
- black pepper Half teaspoon
- Cypress chinensis 2 capsules
- clove 2 branchlets
- salt appropriate amount
- sugar small amount
- butter 25 g
- tarragon 2 branches
Steps for Chicken Rice with Asparagus and Mushroom
1
Dice onions or circle them. Put less oil in the pan and stir fry half of the onions until fragrant.
2
Add cloves, fragrant leaves, pepper, and cypress fruit, and stir-fry twice. Then add the chicken legs and stir fry slightly carefully.
3
Spray white wine. After the alcohol smell is dispersed, add water to soak up almost all ingredients. Keep the soup boiling over low heat and simmer for 30 minutes.
4
Cut white mushrooms into appropriate size. Remove the roots of two kinds of asparagus. Peel the white asparagus near the roots, and then cut into sections about 1 cm long.
5
North tofu is divided into a cube of about 1 cm.
6
Pick out the stewed chicken legs. Wait until it cools and remove the meat.
7
Pour water into the pan, add a little salt and sugar, and bring to a boil. Add the two asparagus and tofu to blanch for 3 to 5 minutes. Then dry it for backup.
8
Heat 15 grams of butter in a pan and melt it. Slowly sprinkle the flour into the pan, stirring constantly until it foamy.
9
Sift the chicken soup, add two spoonfuls to the butter, stir well, and add the remaining soup. Stir well. If there are flour balls, sift them in the aisle.
10
After the soup comes to a boil, add the mushrooms and cream. Cook over low heat for 5 minutes. Then add the chicken, asparagus and tofu and continue to cook for 5 minutes. Add salt to taste. Spoon 1 small bowl of soup and use it to make rice for a while. The rest of the soup is almost dry when heated over medium heat. Sprinkle with chopped tarragon leaves. Standby.
11
Add 10 grams of butter to the pan, stir-fry the remaining half of the onions until fragrant, then add the cooked peas, and stir-fry for a while. Add the rice and the chicken soup, cover with low heat and simmer for 5 minutes, taking note that the water cannot be completely simmered dry.
12
Serve the rice and chicken together and serve.