Stewed rice with mushroom and chicken

Stewed rice with mushroom and chicken

Introduction:

"When it's hot, I want to cook. This time, it's a little different from the previous pot rice. It's more similar to stewed rice without adding the fried rice. It's just as delicious when it's cooked in an electric rice cooker, but it's better when it's cooked in a casserole. "

Production steps:

Step 1: soak rice for half an hour.

Step 2: prepare the ingredients, cut the chicken leg into small pieces when you buy it in the market, and take the celery.

Step 3: soak mushrooms, cut celery into sections, and shred onion.

Step 4: stir fry onion in oil until fragrant.

Step 5: marinate chicken: add soy sauce, salt, monosodium glutamate, sesame oil, onion and onion oil, celery, mushrooms, etc.

Step 6: soak the rice and bring to a boil. Add the same amount of boiling water as the rice and bring to a boil.

Step 7: when the water in the pot boils, add the chicken and marinate ingredients, and change to low heat. (remember the water is boiling)

Step 8: cover and cook until the water is about 90% dry. Turn off the fire. Don't burn it too dry.

Step 9: keep simmering away from the fire, the excess water will be absorbed by the rice, and do not open the cover halfway.

Step 10: stew well, fragrant.

Step 11: mix the ingredients and rice and eat them.

Materials required:

Thai fragrant rice: 7 cups per pot

Chicken leg: 1 per pot

Mushroom: 3 ~ 4 in each pot

Onion: 1 / 4 per pot

Celery: moderate

Soy sauce: moderate

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: 1, like to eat Guoba, you can quickly dry in the pot water along the edge of the pot into a small amount of fried. 2. Pickled chicken can be a little salty, when cooked in the rice, part of the salty went to the rice.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor