Stewed rice with chestnut and chicken leg (stewed beaker version) recipe

Stewed rice with chestnut and chicken leg (stewed beaker version)

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Autumn without chestnuts is less delicious. Come on. Make a quick Kwai chestnut chicken stew. Let's indulge in the thick autumn flavor. The fast-paced office workers have stewed beakers. They can make a lot of time-saving food. It's really convenient. This quantity is limited to one person. The capacity of the beaker is about 0.28 liter.

Cooking ingredients

cooking wine:half spoon

black pepper:a few

sugar:a few

Cooking Steps

Step1:Prepare the ingredients. Choose smaller chicken legs. Peel the chestnuts.

Step2:Cut the chicken into small pieces. Add 1 scoop oyster sauce, 1 / 2 scoop cooking wine, a little black pepper. Mix well.

Step3:Heat the oil in a hot pot. When the oil is warm, stir fry the chicken.

Step4:When the color changes, pour in the washed rice and continue to stir.

Step5:Add the chestnut. Stir fry the corn and peas.

Step6:At this time, pour the boiling water just cooked into the beaker, cover it and simmer.

Step7:Add in the soy sauce. A little sugar. Pour in about 2 / 3 of the rice. Boil for 5 minutes.

Step8:Quickly put it into a stewed beaker soaked in hot water. Close the lid quickly. OK. You can take it to work. More than 3 hours later. Open the cup at noon. A cup of fragrant. Stewed rice with chestnut and chicken leg with strong autumn flavor is your lunch.