Materials:

200g of white rice, one taro (peeled), 160g of chicken thighs, two mushrooms, half an onion. Water and fresh milk 120cc each

Seasoning:

Salt and pepper to taste.

How to make:

1. Wash and soak white rice for 30 minutes, dice chicken thigh meat, mushrooms, onions and onions. Marinate the chicken thigh meat with marinade. Deep fry the diced onions in oil until golden brown.

2. Stir fry the chicken, onion and white rice in oil, add water and fresh milk, add salt and a little pepper and cook until the water dries up.

3. Add the diced chicken and onions in a casserole dish and simmer on low heat for 10 minutes.

Rice with spare ribs

Rice with spare ribs is a masterpiece of casserole rice and a representative of the "cook first, add ingredients later" cooking method. This cooking method is best suited to ribs of red meat with meat and vegetarian collocation, and it is best to burn more juice. Because of the seven or eight mature rice grain space between the rice, the juice can quickly penetrate into the flavor.

Raw materials: 150 grams of rice, 50 grams of glutinous rice, 100 grams of pork ribs, 2 mushrooms, 3 vegetables.

Seasoning: salt, oil, soy sauce, ginger, garlic.

How to make:

1. Wash rice and glutinous rice, add water and boil until 70% mature.

2. Ginger, garlic burst the pot, the next ribs stir fry, add soy sauce, salt and burn until it will be cooked, put the cabbage heart stir fry twice out of the pot poured on the rice, and then cooked together.

Tips

Blanch the ribs first and then burn them for better flavor. The rice is added into a little glutinous rice is to increase the viscosity of the rice, add more or less according to each person's preference. In addition, this rice is especially suitable for cooking in a casserole dish.