condiments

Rice100g

3 chicken legs

condiments

Seafood mushrooms

50 grams

Cauliflower

50 grams

salt

1?o'clock

Oil (for frying seafood mushrooms)

5 grams

Aoerliang barbecue Liao

35 grams

The practice of chicken leg rice in Orleans

1.

Prepare chicken legs and bacon.

2.

Boneless chicken leg

3.

Pick the chicken leg, turn it over and cut the chicken slightly with a knife. Don't cut the chicken skin, so as not to shrink when frying, which will not look good.

4.

About 500 grams of three chicken legs, plus 35 grams of Orleans barbecue material.

5.

Add another 35 grams of water. If it is baked in the oven, there is no need to add water. Anyway, there will be stew later, and finally leave some soup for bibimbap.

6.

Mix well, cover with plastic wrap and marinate for half an hour.

7.

When curing chicken legs, stew a pot of rice.

8.

No oil in the wok, chicken skin facing down. Stir-fry the chicken legs for a while, and the chicken skin itself will precipitate some oil.

9.

Turn the scissors again

10.

Add the seasoning of the marinated chicken legs and stew for a while on medium heat, but add water appropriately.

1 1.

Stew for about 5 minutes.

12.

Take out the chicken legs first, and don't pour out the soup. We can have bibimbap later.

13.

Cut the fried chicken leg into pieces.

14.

Break broccoli into small flowers, add water to the soup pot, add a few drops of oil and salt after boiling, 1 min. Don't take too long, or it will be too bad and taste bad.

15.

The seafood mushrooms were slightly fried, and I added some chopped black pepper.

16.

Put it on a plate and you can eat it. Remember to add some soup to the rice Absolute rice killer.

Cooking tips

Use barbecue ingredients skillfully, and because you fry first and then stew, you don't have to marinate for too long.