Baked Portuguese Chicken Rice

Practice:
1. Wash the chicken, cut it into large pieces, and mix well with the marinade.

2. Peel the onions, cut 1/4 of the onion into small pieces, and slice 1/4.

3. Peel and cut carrots and potatoes into corners, boil in boiling water for 5 minutes, drain and serve for later use.

4. Mix 3 tablespoons of turmeric sauce, 3/4 bottle of coconut milk, 3/4 bottle of chicken soup and 5 tablespoons of fresh milk well for later use.

5. Beat the eggs in a bowl.

6. Preheat the pan, add butter and onion cubes, stir-fry until golden brown, then add the egg liquid and rice. When stir-fry until the rice is sweet, take up and spread on the baking sheet.

7. Add appropriate amount of oil and saute the ginger slices until fragrant, then add the chicken, fry until the surface is golden brown, and serve for later use.

8. Then add onion slices and saute until fragrant, then add potatoes and carrots, stir-fry all ingredients slightly until fragrant, and add Portuguese chicken sauce and chicken. Then add salt and fennel powder, cover and turn to base heat and simmer for half an hour. Stir occasionally during this period to prevent the bottom from being burnt.

9. Preheat the oven to 200°C at this time (oven degree 6).

10. After stewing until the sauce is thick, spread the sauce on the egg fried rice surface, then sprinkle with shredded coconut, and then put into the oven and bake until the surface is golden brown.