How to make clay pot rice with preserved chicken

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make clay pot rice with cured meat and chicken.

1. First, make the fried chicken. Fried chicken is a very common Cantonese dish, also called soy sauce chicken, and can be served as a cold dish. The most important thing in this method is to use rose wine, which is sold in the seasoning section of the vegetable market for 8 yuan a bottle.

2. Tie the green onions into knots, slice the carrots, and break up the aniseed. Add onion, ginger, carrot, aniseed, cinnamon, sugar, rose wine and bay leaves into the pot, and add water enough to cover the chicken. Then add light soy sauce and dark soy sauce, bring to a boil, and cook over medium-low heat for 10 minutes.

3. Add water, scallion segments, ginger slices and a porcelain spoonful of cooking wine to a wok and bring to a boil.

4. Remove the head and butt of the three-yellow chicken, put it into a pot of hot water, stir-fry for 10 seconds, and remove it.

5. Put the blanched chicken directly into cold water and change the water several times until the chicken is completely cold. This will prevent the chicken skin from rotting.

6. After the marinade boils over high heat, keep the heat low, about 90 degrees.

7. Put the chicken into the marinade, making sure the breast is facing down, cover and keep cooking on low heat for 3 minutes, then turn off the heat and simmer for 2 hours.

8. Turn the chicken over from time to time. If you have time, simmer it a little longer without turning on the fire.

9. After several hours, the chicken is colored. If no blood comes out when a toothpick is inserted into the chicken breast, you can remove it and set aside.

10. If eaten as a cold dish, the chicken should be coated with a layer of sesame oil. Then let cool and cut into pieces. Heat remaining marinade until thickened and pour over chicken.

11. The leftover chicken can be used to make clay pot rice. Before making clay pot rice, wash the bacon, boil it in water for 30 minutes, and slice it. If you want to eat it the next day, steam the bacon for 10 minutes.

12. Add oil and salt to the choy sum water, blanch for 5 minutes and set aside.

13. This time we use fragrant rice and soak it for 1 hour.

14. Brush salad oil on the four sides of the pot, then pour in the rice, add water to just cover the rice, and bring to a boil over high heat.

15. After boiling, turn to low heat and cook until the water in the rice is completely dried up and the rice is 80% cooked. Stir constantly with a rice spatula in the middle to prevent the bottom from getting sticky.

16. After the rice is cooked, place the chicken pieces and bacon slices neatly on the rice. Pour 2 spoons of salad oil along the edge of the pot, simmer over low heat for 3 minutes, then turn the chicken over and simmer for another 5 minutes. If there is no obvious rustling sound, it means it is done. You can cook it on high heat for 20 seconds to bring out the bacon aroma. Finally, place the choy sum on top and serve.

There are so many different kinds of Chinese food that you can never finish eating them all and never be able to describe them all. The unique cured meat chicken clay pot rice that I would like to introduce to you is very suitable for you to try making at home.