material

60 grams of fragrant rice, chicken legs 1 each, onions12, 30 grams of unsalted cream, 10㏄, fish sauce 10㏄, turmeric powder 15㏄. .

Exercise 1. Steam Thai fragrant rice, mix well with salt-free cream while it is hot, mix a small part of rice with spicy oil, and the rest with seasoning B for later use. 2. Marinate the chicken legs with curry powder and fish sauce for 20 minutes until they taste delicious, fry them in a hot oil pan until they change color, and drain the oil for later use. 3. Dice the onion, stir-fry in a hot oil pan, add seasoning C to boil, then add the chicken leg fried in step 2, turn to low heat and cook for about 10 minute, take out the chicken leg and keep the sauce for later use. 4. Put the rice with two colors of method 1 into the rice cooker together, then put the chicken leg of method 3 on it, steam it for about 10 minute, put it on a plate, and pour the sauce of method 3.

The practice of chicken leg rice 2

Ingredients: chicken legs, rice, broccoli, carrots, barbecued pork sauce, ginger slices, garlic, salt, soy sauce and cornmeal.

Exercise 1. Boned chicken legs and marinated with barbecued pork sauce, ginger slices and garlic slices for more than 30 minutes. 2. Put oil (a little more) in the pot, with the skin of the chicken leg facing down first, and fry it. 3. Then turn it over and continue frying. Both sides are golden and slightly burnt. 4. Add water (about 2/3 of the chicken leg), salt, soy sauce and soy sauce; When the fire turns to the middle, the soup is a little thick and the chicken legs can be loaded. 5. Use some raw flour hooks to make the soup left in the pot. Don't boil the juice, pour it on the chicken leg, bibimbap is invincible! )