Braised chicken and rice recipe-Chinese Food-best chinese food recipes-cooking food

Braised chicken and rice

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Stewed chicken. Authentic Shandong cuisine. A word of stew. All show the characteristics of this dish. Stewed golden and juicy chicken. Even Shandong people who like pasta must match with a bowl of clear-cut white rice. The stewing method of stewed chicken and rice is probably the easiest to standardize in Chinese food. Therefore, it is fast to produce and stable to taste. As a home dish, it is also one of the dishes that novices are particularly willing to try. Compared with the restaurant's emphasis on oil and mouth, making it at home can not only ensure the fresh ingredients, but also make children eat healthier and nutritious. Today's improved stewed chicken and rice must be the first choice for children's health.

Cooking ingredients

big drumstick:2

green and red peppers:20g each

clear water:moderate amount

Cooking Steps

Step1:First, cut off the chicken skin at the smaller end of the chicken leg. Cut the tendon.

Step2:Cut along the bone.

Step3:Draw out the bones.

Step4:Cut into small pieces.

Step5:Shredded ginger.

Step6:Add in the drumsticks. Put in some old soy sauce. Grab it.

Step7:Marinate for more than half an hour.

Step8:Sliced mushrooms.

Step9:Also dice the onions and green and red peppers.

Step10:Peel the potatoes and cut them into small pieces.

Step11:Pick out the ginger.

Step12:Hot pot less oil. Add garlic. Stir fry to make the fragrance.

Step13:Add in the chicken leg. Stir over medium heat for about 2 minutes.

Step14:Pour in potatoes and onions. Stir well.

Step15:Pour in a proper amount of water. It's not used for food. There is a casserole at home. You can also move it into the casserole at this step. It will be more delicious after stewing.