Haffle rice chicken
By VicentaLakin
In the summer, there are chicks. The legendary rice chicken, I'll try it. It's super delicious. And I'm eating a whole chicken. Have a rice chicken. Foodstuffs: 1 chicken for a boy, 250 g of lumber, 1 formulation for a dry leaf: a proper amount of yellow wine, a proper amount of ginger, a proper amount of kyoon, a proper amount of red date, a proper amount of red sauce, a proper amount of raw extraction, a proper amount of oil for food, a small amount of fine salt
Recipe Recommendations
- spring chicken in 1
- glutinous rice 250 grams
- dried lotus leaf 1 bunk
- yellow wine appropriate amount
- Jiang appropriate amount
- Beijing onion appropriate amount
- red dates appropriate amount
- braised sauce appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- refined salt a little
Steps for Haffle rice chicken
1
The rice is immersed in warm water for half an hour. Then he leached to water. And dry leaves are soft。
2
Get the red dates, ginger and onions, those eight horns, spices, etc。
3
A chick, a cock. It is also possible to opt for chicken legs, or for young hens. Cut the little pieces。
4
Oil in the pot, fried ginger chips, onions。
5
When the chickens turn and change color, they add a little bit of yellow wine, two spoons of raw, one spoon of red sauce, a little rice, a good amount of salt, and a little bit of powder. Turn off the fire. Soy sauce tastes salty, salty, salty。
6
Take the leaves, load the fried rice chicken, put the red dates. Pack it up。
7
The boiler boils the water, goes to the pot, and lids are limited to 40 minutes. It's a little dry, it's a short bubble, it's wrapped up in a small plate, and it's closed。
8
It's delicious. Try it。Haffle rice chicken Make Tips
Fresh leaves can be burned with water. You can keep it dry. There's a problem with me. Sometimes you can't trust me online. Thank you for paying attention to the little gin and honey. If you like to remember praises, collections, sharings, your support is also a driving force for me。