Chicken chop rice

Ingredients: 3 chicken legs, 1 cup of rice, 1 cup of red rice

Accessory ingredients: 4 pieces of broccoli, 4 small florets of carrots

< p>Seasoning salad oil, a little salt, a little cooking wine, 1 tablespoon dark soy sauce, half a tablespoon oyster sauce, 3 tablespoons white pepper, a little water, 6 tablespoons sugar, 1 tablespoon

How to make chicken chop rice

1. Red rice Soak for 6 hours in advance. After washing the rice, put the two types of rice into the rice cooker, put each rice aside and cook

2. Remove the bones from the chicken legs and remove the meat

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3. Pat the chicken thighs with the back of a knife to loosen them

4. Sprinkle a thin layer of salt and white pepper and marinate for 20 minutes

5. Brush the pan with Add a thin layer of oil and fry the chicken legs with the skin side down over medium heat until the skin is golden.

6. Turn over and fry over medium heat again.

7. Fry until golden. Become a chicken steak

8. Plate the chicken steak that is fried until golden on both sides

9. Add 3 tablespoons of oyster sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of wine, and 1 tablespoon of sugar , pour 6 tablespoons of water into the bowl according to the amount to become the sauce seasoning

10. Pour the sauce seasoning into the pan where the chicken legs were fried just now, and bring to a boil

11 .Add the fried chicken chop

12. Cook over low heat until the sauce penetrates into the chicken chop, turn over several times to let the chicken chop be evenly flavored, and finally turn up the heat to reduce the sauce to a thick consistency< /p>

13. Finally, use a heart-shaped mold to press out a two-color heart shape from the cooked two-color rice, place it upside down on a plate (one part has white rice on the outside, and one part has red rice on the outside), and put the cooked rice Place the broccoli and carrots blanched in oil and salt water next to the plate, and place the cut chicken steak on the other side of the plate