Authentic chicken pilaf recipe

Chicken pilaf is a delicacy with chicken added to rice. There are many ways to cook chicken rice, and its nutritional value is very high. It also tastes very delicious. It requires a lot of ingredients and is very troublesome to make, but many people don’t know its specific method. So what is the authentic way to cook chicken pilaf?

Chicken contains vitamins C, E, etc., has a high protein content, a wide variety, and a high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood circulation, and strengthening muscles and bones.

Chicken pilaf is a home-cooked staple food. The main ingredients are fresh lean chicken and an appropriate amount of rice. The side ingredients are fresh carrots and chopped green onions. The seasonings are an appropriate amount of peanut oil, salt and MSG. It is made by stir-frying and stewing.

Ingredients needed: Main ingredients: 400g chicken (lean), 500g rice

Accessories: 200g carrots, 40g chopped green onions

Seasoning: 30g peanut oil, 15g green onion, 12g salt, 2g MSG

Features : soft and fragrant, fresh and salty but not greasy.

Preparation method: Pick out the impurities from the rice, wash it clean, and soak it in a basin of cold water for about 1 hour. When the rice grains swell slightly, take them out and drain the water. Wash the chicken and cut into 1.5-2 cm cubes. Wash the chicken and cut into 1.5-2 cm cubes. Peel and clean the carrots, then cut into thin strips. Wash the raisins with warm water.

Put the pot on the fire, add half of the mutton fat, heat it to 70% hot, add the diced chicken and some salt, stir-fry quickly until the diced meat changes color, and serve when it is 60% to 70% cooked.

Put the original pot back on the fire, add the other half of the chicken fat, heat it to 60% to 70% hot, add the carrots and the remaining salt, stir-fry quickly for a few times until half cooked, add the chopped green onions,

MSG, stir-fry evenly and serve.

Put water in another pot and bring it to a boil over high heat. Add rice, fried diced chicken and shredded carrots, stir well and cook for 8-10 minutes until the rice is cooked.

When it has expanded and the rice soup has been absorbed, poke a few holes in the pot with chopsticks, cover the pot with a lid, and simmer over low heat for 15 to 20 minutes.

To serve, portion the chicken rice into bowls and sprinkle some chopped green onions on each.