Materials:

150g round-grained rice, 1 egg, 10g green onion, 1 Lax chicken leg, 10g green peas Seasoning 2g monosodium glutamate (MSG), 250cc vegetable oil, a little salt, pepper

Methods:

1, Lax chicken leg into the steamer for about 20 minutes and then take out.

2: Remove the bones from the steamed chicken thighs and cut into 0.8cm cubes.

3. Heat oil in a wok until 40% hot, then add green beans and drain until cooked.

4: Heat 30cc of oil in a wok, add the beaten egg and scramble well, then add the diced chicken thighs and stir-fry.

5: Add rice, green beans, salt, monosodium glutamate (MSG) and pepper and stir-fry over high heat.

6, sprinkled with chopped green onion on the plate can be.

Tips:

1, waxed chicken thighs should be fried with skin to have flavor.

2, wax chicken thighs moisture content should be sufficient, such as insufficient can be used over the oil method.

2. Fern fried preserved chicken sausage

Materials:

Main ingredient: 200 grams of preserved chicken sausage, 200 grams of wild mountain fern, 50 grams of red pepper. Seasonings:50 grams of salad oil, 2 grams of monosodium glutamate, 5 grams of salt and cooking wine, 2 grams of soy sauce, 3 grams of sugar, 2 grams of dried pepper, 2 grams of sesame oil, 10 grams of green onion, 5 grams of glutinous rice vinegar.

Practice:

1, preserved chicken sausage cut into 3 cm sections, blanch and fish out. Fern cleaned and cut into sections, red pepper shredded.

2, the pot of oil to fifty percent hot, under the preserved chicken sausage stir fry 10 seconds, cooking wine, glutinous rice vinegar stir fry on high heat.

3, the pot to stay in the bottom of the oil, under the dry pepper powder stir-fry incense, under the fern, red pepper wire slightly fried, add monosodium glutamate, salt, soy sauce, sugar, under the chicken sausage stir-fry, drizzle sesame oil, sprinkle green onion into.

Tips:

Features

Spicy, refreshing, smoky flavor.

3. Steamed Thyme with Preserved Chicken Legs

Ingredients:

One preserved chicken leg, one thick thyme, 1 tablespoon of cooking wine, 1-2 tablespoons of fresh soy sauce (according to your taste), and 3-4 slices of ginger.

Method:

First, cut the thick leaves into strips and lay them on the bottom of the plate, then remove the bones and cut the preserved chicken thighs into pieces and distribute them evenly on the leaves. Add the ingredients. Steam for about 30 minutes over water (cold water).

Tips:

It's best to buy boneless preserved chicken thighs from the supermarket, otherwise it's a bit troublesome to remove the bones.