White sauce, chicken stew
By VicentaLakin
Carameled onions, the beauty of chicken, and the scent of mushrooms are gathered together in a fragrance of milk, wrapped in fine grains of rice, and brought you a foreign fragrance that is indissoluble. Spectrum design and demonstration (using potware: and wind double-covered pottery): Blue Weaver photo provided: delicious magazine Vol. 20
Recipe Recommendations
- thai fragrant rice 3 cups
- animal whipped cream 1 and a half cups
- chicken wings 5 cigarettes
- chicken soup 1 and a half cups
- onion
- mushroom appropriate amount
- sea salt appropriate amount
- black pepper appropriate amount
- milk fragrance
- stewed
- half an hour
- ordinary
Steps for White sauce, chicken stew
1
Thai rice is washed clean, immersed for at least 30 minutes, and provided for。2
The practice 1 is to pour rice drying into double pottery, and then evenly mixed with chicken soup and cream, evenly covered with onions, chicken wings and combined mushrooms。3
Covered with double pans, boiled with a small medium fire (smoke with a lid) and then boiled for another 10 minutes and 20 minutes in silence。4
It's enough to spread the right amount of sea salt and black pepper in the heat。White sauce, chicken stew Make Tips
• THE CHOICE OF RICE FROM THAILAND, WHICH, IN ADDITION TO ITS AROMA, IS WELL-SWEETED AFTER COOKING. • BETTER WATER AND TEMPERATURE PROTECTION USING DOUBLE-COVER POTS. • PRACTICE 3 SHUTS DOWN FOR ANOTHER 20 MINUTES, MAKING RICE CORES MORE PERMEABLE AND FOOD-LIKE。