Sausage chicken pot rice
By VicentaLakin
Recipe Recommendations
- chicken appropriate amount
- Your Majesty's Sausage appropriate amount
- overnight rice appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- mushrooms appropriate amount
- Jiang appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- Very fresh. appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salad oil appropriate amount
Steps for Sausage chicken pot rice
1
Shred ginger and minced green onion, cut mushrooms and chicken (feed chicken, easy to cook) into slices, and slice sausage. Marinate the chicken with salt, cooking wine, and pepper for half an hour.2
Shred ginger and minced green onion, cut mushrooms and chicken (feed chicken, easy to cook) into slices, and slice sausage. Marinate the chicken with salt, cooking wine, pepper, and delicious (made in Guangdong, not Haitian) for half an hour.3
Shred ginger and minced green onion, cut mushrooms, green and red peppers, and chicken (feed chicken, easy to cook) into slices, and slice sausage. Marinate the chicken with salt, cooking wine, pepper, and delicious (made in Guangdong, not Haitian) for half an hour.4
Pour salad oil into a casserole, not too much, just a thin layer, heat, add overnight rice, and spread loosely in the pan5
Spread the marinated chicken and sausage slices on the rice, add shredded ginger, cover and start cooking over high heat. During the process, pay attention to adjusting the size of the heat, and pour a small amount of salad oil along the edge of the pan. The pot rice produced in this way has scorched rice (rice crust) and is very fragrant.6
Spread the marinated chicken, green and red pepper pieces, and sliced sausage on the rice, add shredded ginger, cover and start cooking over high heat. During the process, pay attention to adjusting the size of the heat, and pour a small amount of salad oil along the edge of the pan. The pot rice produced in this way has scorched rice (rice crust) and is very fragrant.7
Spread the marinated chicken, mushrooms, green and red pepper pieces, and slices of sausage on the rice, add shredded ginger, cover and start cooking over high heat. During the process, pay attention to adjusting the size of the heat, and pour a small amount of salad oil along the edge of the pan. The pot rice produced in this way has scorched rice (rice crust) and is very fragrant.8
Feed chicken is easy to cook. Use the steam from the rice to turn off the heat for about 15 minutes, and then slowly bake it with the remaining heat in the pan for 5 minutes and you can start eating! Sprinkle with chopped green onions when eating, so that a delicious and beautiful chicken sausage pot rice is ready.Sausage chicken pot rice Make Tips
1. Soy sauce must be made in Guangdong. The soy sauce used here is Weishida's delicious taste, not Haitian's
2. The chicken nuggets should be feed chicken, not native chicken, which is not easy to cook.
3. Fire control is very important. You cannot fire the whole time, otherwise it will scorch.
4. For non-Guangdong cheese, use the emperor's sausage, not the ones sold in supermarkets. The taste is completely different.
2. The chicken nuggets should be feed chicken, not native chicken, which is not easy to cook.
3. Fire control is very important. You cannot fire the whole time, otherwise it will scorch.
4. For non-Guangdong cheese, use the emperor's sausage, not the ones sold in supermarkets. The taste is completely different.