Chinese Food
Braised rice with chicken leg and mushroom
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After spring is the most tender and delicious season of spring bamboo shoots. The traditional methods include braised bamboo shoots, marinated bamboo shoots and braised meat. Today, combining chicken and mushroom brings a slightly innovative way of eating. I hope you can enjoy it. -
Cooking ingredients
Cooking Steps
Step1:Sliced mushroo
Step2:Sliced bamboo shoot
Step3:Chicken leg boned and diced. Marinate slightly with cooking wine and salt for ten minute
Step4:Open the oil pan and stir fry the slices of bamboo shoots, diced chicken legs and mushrooms until they are five ripe. During the season, add soy sauce and flavoring. The soup can be slightly salty.
Step5:Spread the fried ingredients on the rice evenly. Add water and soy sauce to the ingredients. Turn the heat on for about five to six minutes until it boils. Turn the heat on for 15 minutes. Then simmer for 15 minutes. It can be burned for 30 seconds before stewing. This way, the stewed rice is more fragrant.
Step6:Sprinkle chives before leaving the pot. Add visual beauty.
Step7:Well stirre
Step8:Finished produc
Cooking tips:Weibi is an important cooking wine in Japanese cuisine. It's slightly sweet. It's the best companion for cooking meat dishes and braised dishes. It's highly recommended. If you can't buy flavored rice wine, you can replace it with cooking wine and brown sugar or use cooking wine directly. There are skills in making delicious dishes.
