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How to make a delicious bowl of braised chicken and rice?

In life, we can often eat a variety of delicious ingredients, and some people often travel long distances to other cities to eat a very delicious food. So in life, we can often see street vendors selling braised chicken and rice, and live braised chicken and rice are actually very delicious. But the taste of braised chicken rice made in every restaurant is actually a little different. So what we are going to talk about today is how to make a very delicious bowl of braised chicken rice at home? Prepare all the ingredients

First of all, you must prepare all the ingredients. When making braised chicken rice, you must prepare a relatively fresh chicken leg. At the same time, prepare some mushrooms, green peppers, onions, ginger, garlic, and some potatoes. Clean the chicken legs and cut them into small pieces. Then the size should be decided according to your own preferences, and now add some oyster sauce, light soy sauce, cooking wine and other spices to the basin and marinate for 20 minutes. Clean the ingredients

Then clean the green peppers and soak the mushrooms. After washing, cut off the roots of the mushrooms, and then remove the words "green peppers" and "red peppers". After cutting into pieces, heat the oil in a pot. When the oil is 50% hot, you can add the green peppers and mushrooms and stir-fry until fragrant. After frying until fragrant, you can put the freshly marinated chicken legs into the pot, stir-fry with the chicken legs, and then add some mushrooms at the end. Once you notice that the chicken has changed color, you can turn off the heat, and the braised chicken is ready at this time. There are some precautions

Finally, when making braised chicken and rice, there are also some precautions, that is, the mushrooms need to be cleaned. Because if the mushrooms are not cleaned, it will greatly affect the taste of the chicken, because there will be some dust inside and it will taste very pungent. And when making braised chicken, you must turn on high heat and then low heat, so that it can be tender and juicy.