Shiitake chicken pot rice
When it gets cold, I want to eat pot rice. It's hot and fragrant. The pot rice made this time is slightly different from the previous one. It does not add the rice crust that is fried to the bottom of the pot. It is more similar to braised rice. It is just as delicious when made with an electric rice cooker, but it is more fragrant when cooked with a casserole.
Recipe Recommendations
- thai fragrant rice 7 cups per pot
- chicken legs 1 per pot
- mushrooms 3 to 4 pieces per pot
- onion 1/4 per pot
- celery appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- MSG appropriate amount
Steps for Shiitake chicken pot rice
1
Soak the rice for half an hour first.
2
Prepare the ingredients. The chicken legs were cut into small pieces when they were bought at the market, and the celery rods were taken.
3
Soak mushrooms, cut celery into sections, and shredded onions.
4
Stir onions in frying pan until fragrant.
5
Marinate chicken: Add soy sauce, salt, monosodium glutamate, sesame oil, onions and scallion oil, celery, mushrooms, etc.
6
Soak the rice and boil it in the pan, add the same amount of boiling water as the rice, and turn on high heat to boil.
7
When the water in the pot is boiled, add the chicken meat and its marinated ingredients, and change to low heat. (Remember that the water comes down when it boils)
8
Cover and cook until the water is about 90% dry (tilt the pan to see if a small amount of water is left in the corner of the pan that is evaporating), then turn off the heat. Don't burn it too dry and it will burn the bottom.
9
Keep simmering away from the heat. Excess water will be absorbed by the rice. Do not open the cover halfway.
10
When it's cooked, the aroma is fragrant.
11
Mix the ingredients and rice well and start eating.Shiitake chicken pot rice Make Tips
1. If you like to eat crispy rice, you can twist a small amount of frying along the edge of the pan when the water in the pan is drying quickly. 2. Marinated chicken can be slightly salty. When cooked in rice, some of the salty taste will escape into the rice.