Two years ago when the cassoulet rice that is really like a spring breeze, overnight cassoulet blossomed everywhere. The streets and alleys are its figure, eat more later we also tried a home version of the practice at home, I think it is also quite delicious.

The first step: cassoulet chicken certainly have to do with three yellow chicken, three yellow chicken buy home after cleaning cut into pieces (size depends on personal preference) cut in a basin with cooking wine and salt marinade (easier to taste). Dry shiitake mushrooms bought home after soaking in water for about two to three hours, take out (mushroom water do not pour out) and then wash with starch water (so that the shiitake mushrooms can be cleaned off the edges and corners of the gritty) and then cut the mushrooms into cubes and set aside. Put the rice soaked in advance on the simmer.

The second part: open fire pot pot oil, when the oil is hot, put onion, ginger, a little seasoning and a piece of cinnamon burst incense into the cut mushrooms stir fry and then put the chicken into the chicken pieces, add soy sauce and stir fry constantly and so on the chicken pieces stir fry to some yellow, the aroma out of the water before soaking mushrooms, and then pour the water (preferably hot water) did not over the chicken and then a little bit of cooking wine, sugar (taste) and salt. Then add a little bit of cooking wine, sugar (to enhance the flavor) and salt, and simmer on low heat for almost twenty minutes. (Do not dry pot, no soup is not called cassoulet chicken).

The dish is good, the rice is almost good.