Pumpkin Chicken Baked Rice
By MaxBoyle
This rice is really good, pumpkin and chicken are a perfect match...
Recipe Recommendations
- pumpkin appropriate amount
- chicken breast appropriate amount
- boiled rice appropriate amount
- cheese appropriate amount
- sugar appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- starch appropriate amount
- black pepper appropriate amount
- edible oil appropriate amount
- milk fragrance
- fried
- ten minutes
- simple
Steps for Pumpkin Chicken Baked Rice
1
Prepare ingredients. Cut the pumpkin into small pieces, slice the cheese, cut the chicken breast into small pieces, add salt, black pepper, starch, and water to marinate slightly.
2
Heat the pan and cool the oil, and slice the chicken until cooked.
3
Saute the garlic in hot oil until fragrant. If you like spicy ones, add shredded red pepper.
4
Add the chicken and pumpkin, add sugar, salt, and black pepper and stir well until the taste is slightly stronger because of the rice.
5
Add the stock and cook the pumpkin pieces, as long as you can use a spatula to shovel them.
6
Add the rice and add the stock. (If not, the same goes for water. I cooked chicken soup yesterday and there is still some left).
7
Mix the rice with the pumpkin and harvest the juice slightly.
8
Pour into an oven bowl that can be put into the oven and flatten flat.
9
Spread the cheese on the ground. The cheese I bought this time is not good. The one that is shredded is best. Mine seems to have been left behind for a long time. Preheat oven at 200 degrees for 5 minutes, place in oven bowl, and bake at 200 degrees for 6-8 minutes. Until the cheese melts.
10
Sigh, my cheese is really not very good. It can't even melt. I might as well buy that cheese slice...
11
Dig it with a spoon and it tastes good, except for the cheese on top... that's a tragedy. If it were normal cheese I used to use, the aroma would definitely be stronger.