Chicken 1

250 grams of rice food.

Half an onion is a good food.

Ginger 1 piece food

Eat two onions together.

Two cloves of garlic are eaten together.

Pepper, 2 grams of food.

Two fragrant leaves

Cucumber eats a proper amount of food.

Cooking wine 15ml

Sesame oil 30 ml

A little salt

Recipe practice:

1. Wash the chicken after eviscerating, and use chicken oil for later use.

2. Cut the scallion into sections, slice the ginger, wash the rice, soak it in clear water for 30 minutes, and then drain it for later use.

3. Pour enough water into the pot and add onion, ginger and cooking wine.

4. Boil the water, add the chicken, cover the pot, and boil with shrimp eyes 15 minutes. Turn off the fire and stew 10 minute.

5. Take out the cooked chicken and immediately immerse it in ice water.

6. After thoroughly cooling, remove and drain the water, apply a layer of sesame oil on the outside of the chicken to make the whole chicken look more moist and yellow, and then cut the chicken into small pieces.

7. Put chicken oil in the pot, stir-fry on low heat, remove the oil residue, add garlic and fragrant leaves and stir-fry until fragrant.

8. Stir-fry the rice, add a little salt and chicken soup, and pour it into the rice cooker to cook.

9. When eating, take out the rice, put the cut chicken pieces on the plate and put the cucumber slices aside.

10. Serve with juice made of soy sauce, sesame oil, minced garlic, chopped onion and chopped pepper.

1 1. Add rice and stir fry, add a little salt and a proper amount of chicken soup, and pour it into the rice cooker to cook.

12. When eating, take out the rice, put the cut chicken pieces on the plate and put the cucumber slices aside. Serve with juice made of soy sauce, sesame oil, minced garlic, chopped onion and chopped pepper.

How to watch this dish with a mobile phone?

Recipe tip:

1. After the chicken is cooked, immediately take it out and soak it in ice water, and the chicken skin will be crisp.

2. Shrimp eye water means that after the fire boils the water in the pot, the fire turns very small and the water in the pot only emits very small bubbles. Bubbles are as big as shrimp's eyes, and this kind of water has a delicate feeling of slowly soaking chicken. This practice can also be used to make Sichuan's saliva chicken.