Ingredients
"Chicken thighs 2 slices", "Bamboo shoots 2 pieces", "Dried shiitake mushrooms 8-10 pieces", "Carrot (can be omitted) 1 small section", "Green onion 1/2 stick", "Ginger 1 slice", "White rice 2 m cup",
Methods
1: Chicken thighs cut into bite-sized pieces, add marinade, add the marinade mix well. Dry shiitake mushrooms soaked in water and softened, remove the tip, cut into pieces, bamboo shoots cut into thick julienne strips, soak mushrooms in the water to stay 1 meter cup, carrots cut into small dices (forget to enter the mirror), rice washed and drained water standby.
2: Heat 1 tbsp of oil in a pan and lightly fry the onion and ginger.
3: Add chicken and sauté until the surface is browned.
4: Add mushrooms, bamboo shoots and carrots and stir-fry, then add seasonings and stir-fry well.
5: Add the rice and stir fry.
6: Pour step 5 into the inner pot of the electronic pot, add 1 meter cup of mushroom water, add 1 cup of water, and cook in the normal rice cooking mode, then turn it over and simmer for 10-15 minutes.
Practice 2, wood ear and bamboo shoots stewed chicken
Materials
Main ingredient: about 500 grams of chicken, about 150 grams of canned bamboo shoots, water-vaporized wood ear 1 bowl.
Accessories: about 6 slices of ginger.
Seasoning for marinated chicken: 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp brown sugar powder, 1/3 tsp pepper, 1 tbsp cooking wine, 1/2 tbsp corn starch.
Seasoning for stewed chicken: 2+1/2 tbsp brown sugar powder, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 tsp refined salt, 1 tbsp cooking wine, 1/3 tsp pepper.
How to Make Chicken
1: Chop chicken into cubes and place in a large bowl. Add 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp brown sugar, 1/3 tsp pepper, 1 tbsp cooking wine and 1/2 tbsp corn starch, Add 6 slices of ginger and 2 tbsp of brown sugar powder to the pan and cook until the sugar turns brown, but not too brown as it will turn bitter, so keep track of the time;
4. Add the chicken pieces and stir-fry the sugar color, which is meant to make the chicken pieces color;
5. Add the bamboo shoots and the fungus and cook 1/2 tbsp of brown sugar powder, 2 tbsp of soy sauce, 1 tbsp of dark soy sauce, 1/2 tsp of refined salt, 1 tbsp of cooking wine, 1/3 tsp of pepper, and about 1/2~1/2 of the water. Add about 1/2~2/3 rice bowl of water, toss for a few minutes, cover the pot with a lid over high heat and simmer over low heat for about 20 minutes, adding sugar or soy sauce as appropriate after taste testing;
6. Reduce the heat until the sauce is thickened and serve on a plate, Enjoy!
Tips
One, like to stir fry sugar color friends, you can stir fry sugar color, so that some of the chicken color, do not like to stir fry can be dispensed with, under the appropriate amount of soy sauce can also make the chicken color.
Secondly, the addition of mushrooms also makes the dish a lot more fragrant.
Method 3: Chicken and rice with green bamboo shoots
Ingredients
1 cup rice, 1 to 2 green bamboo shoots, 1 boneless chicken thigh, 5 dried shiitake mushrooms, 2 tablespoons crispy onion, 2 tablespoons soy sauce, 1 tablespoon rice wine, pinch of salt
Methods
1: Wash the rice and set aside, dice the bamboo shoots and chicken thighs, and shred the dried shiitake mushrooms after soaking in hot water
Measurements
1: Wash the rice, dice the bamboo shoots and chicken thighs, and soak the dried mushrooms. Add rice, bamboo shoots, chicken thighs, shredded mushrooms, soy sauce, rice wine, crispy onions, salt, and 1 cup of water to the inner pot
3. Add 1 cup of water to the outer pot and press the heat switch. Allow to simmer for 5 minutes after the switch is tripped, stir well and remove from the pot.