The cassoulet chicken rice, also known as fragrant chicken pot, was born to be a perfect match for rice. There are three great things about cassoulet: one product soup, the soup is red and bright, the taste is nourishing and glutinous, the flavor is mellow and thick, the oil is not greasy, and the aftertaste is endless; two products meat, the finished product is beautiful, the meat is smooth and tender; three products rice , the aroma is strong, and the strength has a toughness.

Soup with rice, the flavor is wonderful, the meat is delicious, tender entry, smooth and slippery teeth, the soup of the fresh, let a person recall the taste of carry on, no wonder every time you do this dish, are "a sweeping light". Like to eat cassoulet look over, today we will share this dish in detail, learned not to run to the hotel.

Here are the ingredients and seasonings used:

Ingredients: chicken thighs, ginger, scallions, peppercorns, red bell peppers, star anise, fungus, onions, peppers

Seasonings: oyster sauce, seafood sauce, soy sauce, cooking wine, chicken broth, pepper, sugar, thirteen spices

Seasonings: oyster sauce, seafood sauce, cooking wine, chicken broth, pepper, sugar, thirteen spices

This is the first time I've seen this dish. >

See our operation below:

Prepare two chicken thighs, you can also use woodchucks or three yellow chicken, if the family conditions of friends, you can prepare the whole chicken, cleaned and cut into small pieces into the pot.

Cut a piece of ginger into ginger slices and put it into a small pot, half a large onion cut into diagonal slices, and ginger together, and then put in a few peppercorns and red pepper, two star anise spare.

Take a small pot, add Oyster Sauce 15 grams, 15 grams of seafood sauce, 15 grams of soy sauce, moderate amount of cooking wine to go fishy, add 2 grams of chicken essence, 1 gram of white pepper, 1 gram of sugar to improve the freshness of the thirteen spices 1 gram, with chopsticks stirring to dissolve the seasoning.

Wash half of the green pepper, cut into small slices, put into the pot, half of the onion cut into slices, with the hands of the scattered, and green pepper together, and then put a small handful of pre-soaked fungus standby.

When the ingredients are ready, we start cooking.

Take a small pot for steaming rice, pour in green onion, ginger and spices, put in the chicken, then add the sauce, add the right amount of water, put it into the rice cooker, turn on the cooking mode, boil for 25 minutes.

25 minutes after the chicken pieces, pour into the frying pan inside, pick up the onion and ginger and spices, to avoid affecting the taste, and then pour into the chopped vegetables, stir-fry evenly, turn on the high heat to cook continuously for two minutes, closed to broth left one-third when a few times quickly stir-fry, can be The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of time to make the right decision.

Well, this nutritious and delicious cassoulet is ready, sheng a bowl of fragrant rice, pour the soup on the rice, fresh and spicy, soup is rich, meat tender, what poetry and faraway, ambitious, what hesitant, at this moment I only see the meat in the meat beckons me, we do not have any reason to refuse.

In fact, many of the little ones can not resist the temptation of food, throw helmets, put down the reserve, big mouthfuls of meat is really lovely. This dish on the table a sweep, in order to afford its status in the jungle!