Chicken rice recipe

Everyone must have eaten chicken. There are many ways to cook it, such as braising, steaming, etc., and it tastes delicious. There are many ways to cook chicken rice, and different ways of cooking it taste different. However, many people don’t know its specific method or don’t understand this kind of rice. So what is the complete recipe for chicken rice?

Chicken rice is a delicious dish, the main ingredients are chicken, rice, etc. Chicken has a high protein content and is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. It 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.

The ingredients are simple, nutritious and healthy. It is not recommended to use chicken breast instead of chicken thigh to make this chicken rice. In comparison, chicken thigh is more tender.

Method: Ingredients: 1 chicken leg 350g (boneless) 150g cooked rice 5 broccoli 5 cauliflowers 2 carrot slices 5 green onions 2 ginger slices

Seasoning: 1/2 teaspoon (3 grams) of black pepper, 1/2 teaspoon (3 grams) of salt, 1 teaspoon (5 ml) of cooking wine, 2 teaspoons (10 ml) of light soy sauce, 1/2 teaspoon (3 ml) of dark soy sauce, 1/2 teaspoon (3 grams) of sugar, 1 tablespoon (15 ml) of water starch

Method: Debone and clean the chicken legs. Soak the broccoli and cauliflower in light salt water for 5 minutes, then wash and drain.

Put chicken thighs on a plate, add black pepper, salt, cooking wine, onion, ginger, mix well, and marinate for more than 20 minutes. If you have time to "massage" the meat, it will be more flavorful.

While the chicken is marinating, blanch the broccoli, cauliflower and carrot slices for half a minute. Remove from the heat and place in cold water to cool. Drain and set aside.

Pour oil into the pan, add the scallion slices when the oil is 50% hot, stir-fry over low heat until fragrant, then turn to high heat and fry the marinated chicken thighs with the skin side down. Turn over after 1 minute and fry the other side for 1 minute as well.

After both sides of the chicken legs are fried, pour in water until the water covers the chicken legs. Add light soy sauce, dark soy sauce and sugar to the pot, mix well and bring to a boil, cover the pot and cook over medium heat for about 10 minutes (when cooking, the meat should face down and the skin should face up). 6) Take out the stewed chicken thighs. After the soup in the pot boils, pour in water starch to thicken it into a sauce.

Put the rice into a bowl, cut the chicken thighs into strips, place them on the rice together with the broccoli, cauliflower and carrots, and pour the sauce on it.