Because my husband and I are from a far apart place where the north and the south combine, since we got married, to be honest, we have learned a lot from him, especially in terms of food, which has changed a lot and become healthy and diverse.
He also gave me this chicken pilaf, because he is from Xinjiang, and I don't like the mutton smell very much, so I changed Xinjiang's mutton pilaf to chicken pilaf. Hehe, I added some favorite ingredients to it, and it became today's pilaf.
Chicken pilaf
By LeeWeimann
Recipe Recommendations
- rice appropriate amount
- light chickens appropriate amount
- carrots appropriate amount
- onion appropriate amount
- pea appropriate amount
- corn appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
Steps for Chicken pilaf
1
Prepare the required ingredients: the chicken is one-quarter of the whole bird, so you can choose any part; the corn is broken into grains; the peas can be bought and peeled, or you can buy them and peel off the shells yourself. I bought them back and peeled them myself. I felt so fresh. Dried onions are dried by small onions. Northerners rarely use them but often use them in the south. They are more fragrant when frying.
2
Cut carrots, onions, and dried onions into small cubes.
3
Heat the pan and add a small amount of oil to saute the dried onions until fragrant (you can't put too much oil, because oil will come out in the chicken during the cooking process).
4
Except for rice, put all the ingredients together and stir-fry for a few minutes (I used to cook too much shredded carrot and sausage, so I put them in together in order not to waste it, hehe)
5
Add appropriate amount of all seasonings and continue to stir-fry.
6
Stir fry for a few minutes, add boiling water, and cook over high heat for five minutes.
7
Wash the rice in the electric pan to remove the water, and pour in the freshly cooked chicken (at this time, the water almost covers the ingredients. I like to put so much water in the soft rice. If I eat it harder, put less water), use a rice spoon to mix the rice and chicken slightly, and then start to cook automatically with the electric rice cooker as usual.
8
After the rice cooker trips, use a rice spoon to stir and relax the cooked pilaf.
9
Then use the back of the rice spoon to tighten the pilaf and continue to simmer for five to ten minutes.