【birds and Beasts】asparagus and Mushroom Chicken Rice
1.
Dice or thin onions. Reduce the oil in the pan and take half of the onion and saute until fragrant.
2.
Add cloves, bay leaves, peppercorns, juniper berries, and stir-fry twice. Then add the chicken drumsticks and stir fry slightly.
3.
Spray white wine.
After the taste of the wine is released, add water, and almost all the ingredients are gone. Keep the soup on low heat and simmer for 30 minutes.
4.
Cut white mushrooms into suitable sizes. Remove the roots of the two types of asparagus. Peel the white asparagus near the roots, and then cut into sections about 1 cm in length.
5.
North tofu is about 1 cm cube.
6.
Tuck out the simmered chicken drumsticks. Wait for a while and remove the meat.
7.
Put water in a pot, add a little salt and sugar to a boil. Put two kinds of asparagus and tofu in and boil for 3 to 5 minutes. Then dry and set aside.
8.
Heat 15 grams of butter in a pot to melt it. Sprinkle the flour slowly into the pot, stirring constantly until it foams.
9.
Sift the chicken broth, add two spoons to the butter, stir well, then pour in the rest of the broth. Stir well. If there are flour balls, sift through the aisle.
10.
After the soup is boiling, add the mushrooms and cream. Simmer for 5 minutes. Then add chicken, asparagus and tofu and continue to cook for 5 minutes. Add salt to taste.
Scoop out a small bowl of soup and use it to make rice later. The rest of the soup is almost dry after medium heat.
Sprinkle with chopped tarragon leaves. spare.
11.
Put 10 grams of butter in the pan, sauté the remaining half of the onion until fragrant, then add the cooked peas and sauté for a while.
Add the rice and chicken broth, cover and simmer for 5 minutes on low heat. Be careful not to simmer the water completely.
12.
Serve the rice and chicken on a plate, and that's it.
