2. Chop onions and garlic. Cut the chicken into pieces of appropriate size, add appropriate amount of butter to the pot and melt. Add half onion and 1 cloves of garlic, stir-fry until fragrant. Add the rice and stir-fry until the rice becomes transparent.
3. Pour in white wine, and the fire will smell of wine.
4. Start adding chicken soup. Every time I just miss all the ingredients, I keep stirring. Continue to add soup until the chicken soup is used up and the rice is cooked.
5, less oil in the pot, add chicken.
6. Stir-fry the chicken quickly until it changes color, and put it out for use.
7. Stir-fry the other half of onion and garlic with fried chicken oil, and then add washed and cut mushrooms and asparagus. If there is not enough oil, add more.
8. After the mushrooms and asparagus begin to soften, add thyme and stir fry.
9. Add soy sauce and milk and collect the juice over medium heat. Season with salt and pepper. The amount of milk or cream here depends on the taste. You like to give more milk. But be careful not to overdo it, or asparagus will be cooked tasteless.
10, the rice here is ripe.
1 1. Put the chicken in the rice and cook for another 5 minutes.
12. After the rice is served, add a spoonful of butter and parmesan cheese and stir well. Sprinkle the prepared mushroom asparagus on a handful of fresh celery leaves.