Baked Portuguese Chicken Rice
by Le Le Ba
Favorite
Difficulty
Normal
Time
15m
Serving
2
practice:
1. Wash the chicken, cut into large pieces, and mix well with the marinade for later use.
2. Peel the onion, cut 1/4 onion into small pieces, and slice 1/4.
3. Peel and cut carrots and potatoes, boil them in boiling water for 5 minutes, drain and serve.
4. Mix 3 tablespoons of turmeric paste, 3/4 bottle of coconut milk, 3/4 bottle of chicken soup and 5 tablespoons of fresh milk.
5. Beat the eggs in a bowl.
6. Preheat the pot, add butter and onion diced, stir-fry until golden brown, then add egg liquid and white rice. When the rice is sweet and fragrant, put it on the baking tray.
7. Add an appropriate amount of oil and saute the ginger slices, then add the chicken, fry until the surface is golden and serve.
8. Then add the sliced onion and fry until fragrant, then add the potatoes and carrots, and fry all the ingredients slightly, then add the Portuguese chicken sauce and chicken. Then add salt and fennel powder, cover with a lid and turn to the bottom and simmer for half an hour. Stir occasionally during this period to prevent the bottom from burning.
9. At this time, preheat the oven to 200°C (oven degree 6).
10. When the sauce is thick enough, spread the sauce on the egg fried rice noodles, sprinkle with coconut shreds, and bake in the oven until the surface is golden. "
1. Wash the chicken, cut into large pieces, and mix well with the marinade for later use.
2. Peel the onion, cut 1/4 onion into small pieces, and slice 1/4.
3. Peel and cut carrots and potatoes, boil them in boiling water for 5 minutes, drain and serve.
4. Mix 3 tablespoons of turmeric paste, 3/4 bottle of coconut milk, 3/4 bottle of chicken soup and 5 tablespoons of fresh milk.
5. Beat the eggs in a bowl.
6. Preheat the pot, add butter and onion diced, stir-fry until golden brown, then add egg liquid and white rice. When the rice is sweet and fragrant, put it on the baking tray.
7. Add an appropriate amount of oil and saute the ginger slices, then add the chicken, fry until the surface is golden and serve.
8. Then add the sliced onion and fry until fragrant, then add the potatoes and carrots, and fry all the ingredients slightly, then add the Portuguese chicken sauce and chicken. Then add salt and fennel powder, cover with a lid and turn to the bottom and simmer for half an hour. Stir occasionally during this period to prevent the bottom from burning.
9. At this time, preheat the oven to 200°C (oven degree 6).
10. When the sauce is thick enough, spread the sauce on the egg fried rice noodles, sprinkle with coconut shreds, and bake in the oven until the surface is golden. "
