Roasted cheese chicken with rice
The late spring cold in Chengdu seems to be over, and the rumored acid rain has also fallen several times. It is time to clear up. The weather is not bad today, so I am in the mood to make a grilled rice. I use a 24-liter hemispherical oven that my father bought 20 years ago, but it has long been discontinued. I think my father bought this oven just to heat up the breakfast bread, and insisted that glass products should not be allowed in the oven. Nowadays, the popular development of heat-resistant glass, coupled with the improvement of my baking level. Dad must not believe that I was baking glass products, and suddenly began to miss them when he wrote this. We must make a grilled dinner tonight and let them come and taste it.
Recipe Recommendations
- onion appropriate amount
- tomato appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- pumpkin appropriate amount
- spinach appropriate amount
- green beans appropriate amount
- chicken leg meat appropriate amount
- salt appropriate amount
- black pepper appropriate amount
Steps for Roasted cheese chicken with rice
1
Dice onions, garlic, tomatoes, green peppers, and pumpkin, and cut green beans into small pieces.
2
Wash and blanch the spinach in boiling water, drain the water, and place it into a sushi mold to press into shape for later use.
3
In a hot pot, add oil and saute the onions and garlic until fragrant. Stir fry the green beans and pumpkin for a while.
4
Add tomatoes and ketchup, add a small amount of sugar and salt to taste, add a little water, cover and simmer for 5 minutes (remove the cover and stir fry several times in the middle to prevent sticking to the pan)5
Remove the pan and add a little basil.
6
Chicken making process: Remove the bones from the chicken leg meat and taste with salt and black pepper for 20 minutes.
7
Spread chicken evenly with Orléans Grill Dry Grill and taste for 30 minutes.
8
Shred MG cheese and wrap it in the chicken leg meat.
9
Spread the chicken legs with tinfoil under the meat and roll up the chicken legs.10
Preheat the oven at 220° C and bake for 15 minutes, then open the tin foil and bake for 7- 8 minutes to color.Roasted cheese chicken with rice Make Tips
1. Oil will drip out from the foil during baking, so make sure to place a baking tray underneath.
2. You must use dry seasoning powder for marinating, as it allows the flavor to penetrate quickly in a short time. If the seasoning is mixed with water, you can marinate overnight.
3. Adjust the time according to your oven's power.
4. If you like cheese, you can sprinkle some on top of the rice and bake it in the oven together with the spinach for 10 minutes.