Chicken leg and vegetable rice
Ingredients: soy sauce,rice,glutinous rice,green vegetables,mushrooms,shrimp,MSG,rice wine,ginger,oyster sauce,salt,chicken thighs
Recipe Recommendations
- chicken thighs in 1
- rice Small bowl and half bowl
- glutinous rice a small bowl
- green vegetables 2 strains
- mushrooms 5 pieces
- shrimp Small bowl and half bowl
- ginger a little
- salt a little
- soy sauce a little
- MSG a little
- rice wine a little
- oyster sauce a little
- salty and fresh
- burn
- half an hour
- simple
Steps for Chicken leg and vegetable rice
1
Dice green vegetables, shrimp, and mushrooms for later use.
2
Slice ginger, cut chicken legs into blocks, add soy sauce, salt, monosodium glutamate, and rice wine, stir well and marinate for half an hour.
3
Stir fry green vegetables, shrimp, mushrooms and diced mushrooms until done, add a little salt, and use oil.4
Wash the glutinous rice and rice and place them in an electric rice cooker. Pour in the stir-fried vegetables, mushrooms and shrimp soup, add a large bowl of hot water to boil.5
Put the marinated chicken legs into the pan and stir-fry until the chicken color changes, add appropriate amount of water, switch to medium heat for 15 minutes, and collect the juice over high heat.