Chicken leg and sausage pot rice
Ingredients: chicken essence
Recipe Recommendations
- rice 250 grams
- chicken legs 2 only
- sausage 1 segment
- onion half a
- eggs in 1
- carrots 1 piece
- salad oil 2 spoons
- soy sauce 2 spoons
- oyster sauce 3 spoons
- sugar a little
- chicken essence a little
- cooking wine a little
- black pepper a little
- sesame oil a little
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chicken leg and sausage pot rice
1
Handle the chicken legs first, wash them, and use a knife to remove the bones
2
Beat the chicken leg with the back of a knife or steak hammer
3
Put the chicken leg meat into a clean container, add shredded onion, cooking wine, oyster sauce, shredded black pepper, black pepper powder, salt, and chicken essence, and marinate until flavor, about 4-5 hours
4
After the rice is washed and dried, soak in water for 2 hours
5
Fry the marinated chicken legs in a pan or electric cake pan
6
Fry until golden brown on both sides, and serve for later use
7
Cut the sausage into large pieces with a slanting knife
8
Peel and slice carrots
9
Brush a little oil on the Taji pot, pour the soaked rice and water into it, and adjust the amount of water appropriately. The water is slightly less than the usual amount of water for cooking rice
10
Cover, bring to a boil and turn to low heat
11
Blanch the rapeseed heart in water and pick it up for later use
12
Take a clean bowl and mix a bowl of sauce (2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, a little sugar, and a little sesame oil, stir well)
13
Simmer over low heat for 12-15 minutes, open the lid, add sausage, carrot slices, chicken leg meat, and add an egg
14
Cover and simmer over low heat for 5 minutes. Then open the cover and place the boiled rapeseed hearts.
15
At the same time, add the mixed sauce, cover, simmer over low heat for 1-2 minutes, turn off the heat, simmer for another 2 - 3 minutes, and you are ready to eat