Stewed chicken with potato (rice cooker version)

Stewed chicken with potato (rice cooker version)

Introduction:

"In places like student dormitories, kitchenware is limited and the voltage is limited ~ (we are an exception) but I still want to try various uses of electric rice cookers. Basically, it's very convenient to cut the vegetables and meat and put them in. It's still convenient to eat at the appointed time."

Production steps:

Step 1: so much, enough for two. If you add rice or other dry food, you can have 3-4 people.

Step 2: cut all the pieces into small pieces.

Step 3: add a small amount of vegetable oil to the bottom of the rice cooker and touch it evenly to prevent sticking. Then spread it with ginger and garlic.

Step 4: marinate the chicken breast in advance (I use Orleans wing material, other marinating methods are OK, according to personal preference)

Step 5: pour in the chopped potatoes and carrots

Step 6: add water, appropriate amount, not too much. Fire 20-30 minutes depending on power. Just soften the potatoes

Step 7: add appropriate amount of soy sauce according to personal taste. Herbs are also added. This step without herbs can be omitted

Step 8: add the onion

Step 9: wait another 10 minutes, sprinkle with scallion, you can eat.

Materials required:

Chicken breast: one piece

Potatoes: one

Onion: one

Carrot: one

Vegetable oil: a little

Ginger: right amount

Garlic: right amount

Mint leaves: (optional)

Vanilla: (optional)

Rosemary: (optional)

Old style: moderate

Delicious soy sauce: right amount

Pepper: right amount

Note: it's easy to make heavy taste if you don't master it well, and it's very good with barley tea and other drinks. Dormitory must use electricity safely, otherwise it is too dangerous. We should also do a good job in the prevention and management of housing.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh