Chinese Food
Rice in chicken soup with matsutake
(153926 views)
It's not the matsutake season now. Keep the recipe and wait for the spring chicken soup and matsutake rice. Cook rice with the broth made of tender chicken and matsutake, cover with baked chicken, and then cook until the mixture of rice, chicken oil and matsutake is fresh and ready to ignite the taste buds.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the fresh chicken. Cut into pieces. Remove the thighs. Blanch the rest. Pay attention to put 1 large ginger, 1 teaspoon salt and 2 teaspoons oil in the blanching pot.
Step2:Bring it out and put it in another pot of boiling water.
Step3:Matsutake wash slic
Step4:Put half of it in the chicken soup pot. Cover and simmer for 30 minutes. (pay attention to adding more water to chicken soup. No water in the middle
Step5:Cut the chicken leg meat and put it into a bowl. Add 1 / 2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon starch, 1 teaspoon oil and 1 teaspoon fresh soy sauce. Mix well and set aside.
Step6:The rice is washed clean. In the electric cooker, pour half of the cooked chicken soup and the other half of the matsutake. Start cooking.
Step7:When it's half hot, cover the marinated chicken with rice. Continue cooking until it's done.
Step8:Cook the rice. Take out the rice with ingredients. Put it in the pot. Lower the other half of the chicken soup. Cook the sauce slowly on a low heat. Stir while cooking. Season with salt at the same time
Step9:Sprinkle with Scallion before leaving the pot.
Cooking tips:1. In autumn, it's the matsutake season. Eating matsutake is the most direct cooking. Only take its fresh. 2. The chicken must be fresh enough. 3. Cooking in electric cooker is the most convenient and controllable. Of course, cooking in iron pot is more delicious. There are skills in making delicious dishes.
