Braised rice with chicken and vegetables

Braised rice with chicken and vegetables

Introduction:

"I didn't go out today. It's too hot. There are still some things in the refrigerator, so I don't have to go shopping. It's lunch time to find some fruits and vegetables in the refrigerator, thinking about how to cook them or how to make them! I just bought chicken yesterday, so I decided to make a chicken grilled rice

Production steps:

Step 1: raw material drawing. (rice panning, cooking in electric rice cooker ahead of time)

Step 2: dice potatoes and tomatoes, slice Luffa, cut spinach leaves, cut celery into sections, wash chicken breast, fork with fork, and marinate with salt chicken essence and pepper for half an hour.

Step 3: heat the pan, pour oil, add diced potatoes and stir fry.

Step 4: then add a little water into the sponge gourd slices.

Step 5: stir fry until towel gourd is cooked, then add diced tomato, add a little salt chicken essence to taste.

Step 6: pour a little oil into the pan and put the marinated chicken breast in the cold pan.

Step 7: fry over medium low heat until golden on both sides.

Step 8: prepare a plate, blanch two spinach leaves, and set the plate.

Step 9: fill the bowl with rice, compact it a little, then put it upside down on the plate, and garnish it with a little black sesame.

Step 10: put the just fried fruits and vegetables on the spinach leaves, cut the fried chicken into pieces and put them on the plate.

Materials required:

Chicken breast: one piece

Rice: 80g

Luffa: moderate

Tomato: moderate

Potatoes: moderate

Celery: a little

Salt: a little

Edible oil: a little

Black Sesame: a little

Chicken essence: appropriate amount

Note: fried chicken fire should not be too big, oil does not need to add more, because the skin of the chicken itself will be oily.

Production difficulty: Advanced

Technology: decocting

Production time: half an hour

Taste: Original