In recent years, you can see braised chicken rice shops everywhere, and the leaves are also curious at first. I tried two kinds of braised chicken rice, which tasted a little different and not as delicious as I thought. Of course, leaves are not very picky about food, except for foods that are too greasy, too sweet and too salty. Boiled broccoli can be eaten in one dish, haha. .....

After eating the braised chicken rice outside, I want to go home and cook it. I always feel that I still cook it myself.

Composition:

Half a Sanhuang chicken, appropriate amount of dried mushrooms, appropriate amount of green pepper, fermented wine 100g, 30g of dried yellow sauce, 30g of bean paste and 20g of soy sauce.

20g of peanut butter, 30g of tomato sauce, oyster sauce 10g, soy sauce 10g, 5g of sesame oil, 5g of balsamic vinegar, one piece of ginger and one piece of onion.

Exercise:

First, prepare the sauce for Sanhuang chicken, add a proper amount of oil into the pot, add fermented rice, dried yellow sauce, bean paste, soy sauce, peanut butter, tomato sauce, sesame oil, oyster sauce, soy sauce and balsamic vinegar, pour them together, simmer for fragrance, and then take them out of the pot for later use. Cook braised chicken rice according to the actual amount, and make more sauce at a time.

After preparing the sauce, start to cook the braised chicken rice, add the right amount of oil to the pot, stir-fry the spicy chicken pieces, add the onion and ginger and stir-fry together, then add the right amount of cooked sauce and stir-fry together.

Stir-fry mushrooms, add appropriate amount of boiling water, and turn to a pressure cooker to stew chicken until soft and rotten.

Pour into a casserole, add green peppers to boil, and sprinkle with some beauty peppers to decorate.