Cook chicken leg rice by heart

Cook chicken leg rice by heart

Introduction:

"What's your first feeling when you see this picture? Do you have an appetite? It's too bright. It's too bright This "zhaoshao chicken leg rice" is absolutely comparable to some fast food restaurants. The materials and methods are extremely simple, and novices in the kitchen can also avoid failure. If you don't believe it, try it. It's a delicious food you can't imagine. In other words, I'm greedy. When I took a picture, I made another sauce brush. As a result, the coloring you saw was too heavy! ([zhaoshao chicken leg rice] cook rice with heart -- Lianghe fragrant rice try to cook rice with heart -- Lianghe fragrant rice try to cook rice with heart -- Lianghe fragrant rice try to cook rice with heart

Production steps:

Step 1: prepare 200g rice

Step 2: gently rub and clean the rice grains with both hands

Step 3: after repeated many times, the rice washing water becomes clearer

Step 4: drain the rice into a casserole

Step 5: pour in 220-240ml water

Step 6: flatten the rice grains and start steaming the rice (for details of cooking rice, please see the tips)

Step 7: prepare chicken leg side dishes, wash and set aside

Step 8: remove the bone of chicken leg and marinate with cooking wine, white pepper, salt and ginger

Step 9: add 2 tbsp of seafood soy sauce, sugar and water into the pot. Bring the sugar to boil to dissolve, with a slight caramel flavor. Add water powder and honey to make it thick (small amount, the smallest pot is recommended)

Step 10: according to the sauce into the pickled chicken, mix well

Step 11: keep the cooked rice warm

Step 12: in the middle of the oven, 200 degrees for 15-20 minutes, apply the remaining sauce on the chicken leg for 3-4 times

Materials required:

Rice: 200g

Pipa legs: 2

Water: moderate

Broccoli: moderate

Onion: moderate (replaceable)

Seafood sauce: 2 tbsp

Sugar: 3 / 4 tbsp

Water: 2 tbsp

Honey: 1 / 2 tbsp

Starch: 1 tbsp

Salt: right amount

Note: 1.1 spoon = 10g or so. 2. For the treatment of chicken leg, if you don't have an oven, you can fry it in a pan and return it to the sauce. 3. Rice can be served with salad instead of onion. 4. For chicken leg, I used Pipa leg and big chicken leg, which has more meat. 5. If you have flavor in the sauce, please add 2 spoons. If you have wood, just follow my practice, It is suggested to use baking net instead of baking plate. The juice is easy to carbonize at high temperature, which affects the taste of chicken legs. There is no big concept about "cooking a bowl of rice with heart" before. Household appliances are popular in every household, and electric rice cooker is used to steam rice instead of traditional cooking methods. In the fast pace of urban life, we seem to have gradually lost the happiness and patience of simple cooking in ordinary days! Cooking knowledge, from a cooking article shared by Alvin a few years ago, and my humble opinion! (Note: I think this method is more suitable for small amount cooking, but I saw many Sichuan people cooking in a big iron pot when I was a child, and I don't know the secret.) Taomi: objective to remove the floating powder on the surface until the water is clear. At this time, someone must have asked about the loss of nutrition. Alvin said: "the main consideration is the loss of water-soluble vitaminb1. The kneading force does not have to be too large. The washing speed is a little faster. The nutrition mainly stored in the rice grains is not easy to lose. I think it is worth the loss of a small amount of nutrition in exchange for the rice grains forming and eating fragrant glutinous rice." It's a casserole. As long as it is a pot with thick bottom and good heat preservation, I think it is more suitable for cooking, but the rice grains should not exceed 1 / 3 of the pot capacity, which will affect the thermal cycle! The ratio of rice to water: Here I am 1:1.1. I suggest that the ratio of manual cooking should be between 1.1 and 1.2. If the electric cooker cooks, the water quantity must be adjusted according to the heat preservation time. The longer the heat preservation time is, the drier the rice is and the more water it absorbs, so the water quantity should be increased appropriately. Cooking: 1 >. Boil over medium heat until boiling, then do not cover it; 2 > stir once when bubbling in the pot (be sure to stir evenly); 3 > cover with a minimum heat (as small as possible), stir once after 5 minutes, cook again for 5 minutes, dry the rice, turn off the heat for 10 minutes (Alvin describes that in the process of 10 minutes of low heat, the sound of rice and water in the pot will gradually become smaller, and the frequency will be higher) 4 > 10 minutes After five minutes, open the lid, mix well, wipe the condensation on the lid, and then keep stuffy for 5 minutes. If you have a bag of good quality rice, you must try the happiness of hand cooking!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor