Rice cooker three cups of young pigeons
By AlenaKreiger
Learn to make a simple rice cooker with three cups of chicken and three cups of young pigeons. The rice cooker is simple and fast to make it, and it tastes good. If you are not afraid of getting angry, it will be more fragrant and crispy if you fry it in an oil pan!
Recipe Recommendations
- squab two
- chicken legs two
- tangerine peel a small piece
- soy sauce appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- white sugar appropriate amount
- ginger slices appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Rice cooker three cups of young pigeons
1
Wash the two young pigeons and two chicken legs and drain them. Cut the chicken legs a few times to make them taste easier. Prepare marinade: mix together half a cup of peanut oil and sesame oil in the same amount, mix together half a cup of light soy sauce 1:3 and dark soy sauce 2:3, mix together half a cup of white rice wine, and a spoonful of white sugar. Four slices of ginger, soak in soft and scrape a small piece of dried tangerine peel.
2
Pour three and a half cups of marinade and white sugar into the drained squab and chicken legs and marinate for 20 minutes.
3
After marinating for 20 minutes, place the young pigeon, chicken legs, ginger slices, and tangerine peel in a rice cooker, and sprinkle with a little marinade (it's okay not to sprinkle, anyway, the rice cooker cannot evaporate to remove water.)
4
Cover the lid and press the rice cooking procedure. I use the fine cooking procedure for a longer time. When the rice cooker starts to steam, lift the lid and stir the ingredients so that the color is even. Since the rice cooker cannot evaporate the water, I drain the boiled water and pour a little marinade into it. Ordinary rice cookers can follow the cooking procedure twice, and if you want to add more flavor, you can also follow the cooking procedure twice.
5
The cooking process is over and the squab is completed. In this operation, I pressed a longer intensive cooking time and a faster fast cooking time. The whole process lasted an hour and 15 minutes. In fact, it doesn't take so long. It's probably enough for a cooking process. The chopsticks can easily be inserted into the pigeons. I think it will take time to boil it for a long time to evaporate and remove the water.
6
The finished pigeons are served on a plate. If you feel that the taste is light, you can eat it with salt and pepper. Light flavors can be eaten directly or dipped in the juice cooked by pigeons. If you are not afraid of getting angry, put the pigeons in an oil pan and fry them until the skin will be crisp and crispy.Rice cooker three cups of young pigeons Make Tips
Pigeons made by rice cookers are mainly convenient. The cooking process requires turning the ingredients two or three times and coloring them evenly. It tastes good, quite like the brine pigeons sold outside. The braised young pigeons sold outside are made by frying the brine pigeons in an oil pan until golden yellow.