Braised Rice with Chicken and Vegetables
1.
Prepare the ingredients
2.
Wash all and drain the water, cut the mushrooms and carrots into small cubes, remove the bones from the chicken legs and cut them into diced chicken
3.
Add sugar, shredded ginger, egg white, cooking wine, oyster sauce, light soy sauce and 1/4 teaspoon of salt to the diced chicken, stir to absorb and marinate for a while
4.
After washing the rice with water, pour it into a rice cooker and set aside
5.
Pour cooking oil into the wok, put the excess chicken skin in, stir out the fat and remove it, discard it
6.
Pour the marinated chicken diced into the pot and stir fry evenly
7.
Stir-fry until the chicken is discolored, add soy sauce, peas, mushrooms and carrots, and 3/4 teaspoon of salt, and stir well.
8.
Pour the fried chicken, vegetables and marinade into the rice cooker
9.
Add clean water equal to the ingredients. The ratio of rice to water is 1:1.2. The taste is best.
10.
When the cooking program ends in about 40 minutes, it will automatically jump to the heat preservation state; do not open the lid immediately after cooking, and simmer for about 10 minutes before opening the lid.
11.
According to your own rice cooker, choose the right rice texture for simmering, do not open the lid immediately after cooking, and simmer for about 10 minutes before opening the lid
12.
The braised rice is full of grains and crystal clear; the taste is chewy, soft and moderate, very delicious
Tips:
1. Fresh fragrant rice and rice are used to make braised rice. The ratio of rice to water is 1:1.2. The taste is best; in short, it should be flush with the ingredients.
2. The cut chicken thighs should be marinated first and then fried to make the chicken more smooth and tender.
3. The ingredients for the braised rice can be changed as the family likes, chicken, pork or sausages are all fine.
