Fried chicken and vegetable rice recipe

There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you how to make the dish of Fried Chicken and Vegetable Rice.

1. Wash the chicken legs, remove the skin, fat, bones and tendons, tap the meat with the back of a knife a few times, and cut into two portions. Add appropriate amount of salt, cooking wine, soy sauce, oyster sauce and sugar to the chicken thighs, mix well, cover with plastic wrap and put in the refrigerator for more than 5 hours, preferably overnight.

2.1 Prepare some quick-frozen corn kernels and cut some green onions

3.2 Wash the carrots and cucumbers and cut them into small slices about 1 cm thick

4.1 Fry until both sides are golden brown

5.2 Pour a little oil into the frying pan, add the chicken thighs, and fry over low heat for about 3 minutes

6. Mix a little salt, dark soy sauce, light soy sauce, sugar and water into a sauce, pour more than half of the sauce into the pot and cover the pot.

7. Cook for about seven or eight minutes until the chicken thighs are cooked and serve. Open the lid and turn them over in the middle of cooking so that both sides can be seasoned. Cut the fried chicken thighs into strips along the direction of the meat fibers

8. Pour a little oil into the wok, add a little five-spice powder and chopped green onion, stir-fry until fragrant, then add corn kernels, carrots, and cucumbers, stir-fry until cooked and serve.

9. Pour the remaining sauce in the bowl into the frying pan, bring to a boil over high heat, then add a little water starch to thicken. Prepare a large bowl, put some rice in it, put the chicken thighs in it, put the fried vegetables on top, and pour some sauce on it.

After reading the above introduction to the Rich and Flavorful Pan-Fried Chicken and Vegetable Rice, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the food.