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How to make fried chicken legs with fried rice

Materials

150 grams of japonica rice, 1 egg, 10 grams of chopped green onion, 1 cured chicken leg, 10 grams of green beans

Seasoning

2 grams of MSG, 250cc of vegetable oil, a little salt and pepper< /p>

Method

1. Put the cured chicken legs in the steamer and steam for about 20 minutes, then take them out.

2. Remove the bones from the steamed chicken legs and cut them into 0.8cm cubes.

3. Heat the oil in the pot until it is 40% hot, add the green beans and fry them in the oil until cooked and drain.

4. Leave 30cc of oil in the pot, add the beaten egg liquid and stir-fry evenly. Add the diced bacon legs and stir-fry briefly.

5. Add rice, green beans, salt, monosodium glutamate and pepper and stir-fry over high heat until fragrant

Stir-fried preserved chicken legs with preserved vegetables

Ingredients: cured chicken legs One, 200g preserved vegetables, onion, ginger, and appropriate amount of dried chili

Ingredients: 1 tsp light soy sauce, 1g salt, 1/4 tsp chicken essence, 1/4 tsp pepper

< p>Friendly reminder: Chicken can nourish qi and blood, nourish and replenish deficiency, and hens tend to nourish yin and blood

How to stir-fry chicken legs with preserved vegetables:

1 Cut preserved vegetables into strips Soak in warm water and drain; chop green onion and ginger, remove seeds from dried chili and chop into small pieces

2. Wash the cured chicken legs to remove any floating matter and steam them for 30 minutes.

3. Steamed cured chicken Let the chicken legs cool, remove the bones, and slice them for later use

4 Stir-fry the onions, ginger, and peppers in the pot, add the bacon and stir-fry the chicken legs for 2 minutes

5 Add the preserved vegetables and stir-fry for 3 minutes, add seasonings and continue Stir-fry for 1 minute and it’s ready to serve