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material

Boneless chicken leg meat, mushrooms (I just used up all the mushrooms at home, so I temporarily filled the scene with shredded dried mushrooms:), vegetables (any kind of vegetables will do, I will use spinach), ginger slices, garlic, peppers, white rice and sesame oil.

Chicken marinade: soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic.

Seasoning sauce: wine, soy sauce and sugar.

working methods

1- Cut the chicken leg and marinate it with soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic for one hour.

2- After the water is boiled, put the vegetables in the pot and scald them (don't scald them for too long), that is, when the vegetables start to turn green (about a few seconds), they can be picked up immediately.

3- The picked vegetables will cool down immediately (you can change the water several times until the water temperature cools down. )

4- Adjust the seasoning sauce in advance: the ratio of wine, soy sauce and sugar is 1: 1: 0.5 (this is three cups of basic sauce, and it is also delicious to make three cups of cuttlefish or fried clams in the same way).

5- Soak the whole mushroom until it becomes soft, then cut it into two or three pieces, and then mix it evenly with about 2~3 tablespoons of freshly prepared sauce for seasoning.

6- Pour sesame oil into a hot pot, stir-fry ginger slices over medium and small fire, and never use a big fire. It smells delicious! Because it will make ginger slices bitter (remember), if there is no sesame, use cooking oil, but sesame oil is more fragrant)

7- When the ginger slices are slightly dry, put the chopped garlic into the pot and stir-fry until fragrant, and then fire at one o'clock. If you like spicy food, you can stir-fry it with Chili.

8- Stir-fry the ginger and garlic, and then stir-fry the chicken in the pot.

9- When the chicken changes color, pour the sauce into the pot and bring to a boil. It takes about 1~2 minutes to get out of the pot after boiling (don't overcook the meat! Because it will be put into the casserole later)

10- Wash the white rice, put it in a casserole, add a little cooking oil and stir well.

1 1- Add the same amount of water and start cooking.

12- While cooking, stir the rice with chopsticks until the water is half-boiled, turn to low heat and cover the lid.

13- After a few minutes, boil the water for about eight minutes, then open the lid and add the chicken.

14- Boil the water until it is about eight minutes dry, then open the lid and add chicken and mushrooms, then cover the lid and stew for ten minutes (chicken soup will be used later).

15- 10 minutes, then open the lid and add vegetables and eggs, then cover and simmer for five minutes.

16- When the eggs are boiled into "preserved eggs", you can pour the chicken juice into the casserole. At this time, turn the fire into a big fire and turn it off in about tens of seconds!

17- Gu Bei Slippery Chicken Clay Pot Rice is ready. Eat while it's hot!

Author: yenlim cookbook number (98680) Read (63,518) Like (1 13) Leave a message (0)

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