500 grams of chicken thighs, 200 grams of rice, 3 ml of oil, 5 grams of salt, 10 grams of tempeh, 2 ml of soy sauce, 1 dried chili pepper, 20 grams of chopped scallions, 5 grams of shredded ginger.

Preparation:

1, rice washed and soaked in water for about 30 minutes, so as to save some of the cooking time, the rice out of the pot is also more fragrant and soft.

2, chicken thighs washed, chopped, marinated in oil, salt and soy sauce to taste; dried chili peppers cut into sections.

Practice steps:

1, frying pan is hot, the oil, pour into the chicken thighs, into the shredded ginger stir-fry flavor, and then put the black beans, salt, dried chili peppers, scallions and soy sauce stir-fry well.

2, to the frying pan to add the right amount of boiling water, simmering for about 15 minutes (the amount of water and the amount of water and the usual simmering rice on the line).

3, soaked rice into the rice cooker, and then the chicken thighs and soup in the frying pan into the rice cooker, too much soup can be left a little, soup is too small, then add some water.

4, cover the pot and press the cook button, rice simmering after sprinkling some scallions on the line.

More:

Eating such a casserole is usually accompanied by a little soup and stir-fried vegetables, but the boyfriend of the button door is only a pot of casserole, if it is not a casserole is too good for the reason, certainly 88 la.