ingredients: rice 15g chicken leg, 1 onion, 1 quarter garlic, 1 clove tomato, 1 black olive, 3 green peppers, 1/2 red peppers, 1/2 prawns, 1g Longli fish, 1g clams, 6 straps, 5g cuttlefish, 4 squid tubes, 1/2 saffron. 2 g white wine 15ml salt 3 teaspoons (15 g) white pepper 1 teaspoon (5 g) olive oil 2 tablespoons (3ml) fish soup or chicken soup 2ml

Practice:

1) Bone-removed chicken leg meat, cut into 2cm square pieces, cut onion and garlic into pieces respectively, peel and remove seeds from tomato and cut into small pieces, and cut black olives into rings, which are green

.

2) prepare a pot with a lid, heat the pot, immediately pour in the clams (soak them in clear water for 2 minutes in advance to spit out the sand), then pour in the white wine

(1ml), quickly cover the lid, and take out the clams for later use.

3) Pour olive oil into the wok, add chicken leg meat when the oil temperature is 5% hot, stir-fry with medium fire until the chicken turns golden brown and there is a lot of chicken oil

, add onion and minced garlic, and continue to stir-fry.

4) pour in rice (unwashed), stir-fry evenly with medium and small fire, then pour in white wine (5ml), sprinkle saffron when the alcohol evaporates,

then add in all vegetables and black olives, add in salt and white pepper, stir-fry evenly, and then pour in fish soup or chicken soup.

5) After stirring, put the rice and soup into a baking bowl, the amount of soup should not exceed 2cm of rice, then evenly add seafood, cover with tin foil, and bake in an oven at 18

for 45 minutes until the soup is completely absorbed by the rice and the rice is cooked.