Chicken Braised Rice
1.
Clean chicken wings, chicken legs, wing roots, etc.
2.
Use a toothpick to stick a few more times on the chicken legs and wings to facilitate the taste.
3.
Add half an onion to the pot.
4.
Add one spoonful of white pepper powder, one small bag of tender meat powder, some salt, one spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, half a spoonful of ginger powder, one spoonful of cooking wine.
5.
Grab together, mix well, and marinate for half an hour.
6.
Prepare a few white mushrooms, pick three nests and clean them deeply to remove the stalks.
7.
Slice the remaining white mushrooms.
8.
Peel and dice half a carrot.
9.
Wash a handful of green beans and set aside.
10.
Wash the rice thoroughly and control the moisture.
11.
Spread the sliced mushrooms.
12.
Serve the marinated chicken.
13.
Pour in chopped onion.
14.
Add diced carrots.
15.
Sprinkle the green beans evenly on top of the whole white mushrooms, and press the cooking button to simmer.
16.
When the time is up, simply stir and mix evenly.
17.
Just drizzle with appropriate amount of sesame oil.
Tips:
The rice can be soaked for a while in advance, so that the stuffed rice will be softer and rotten. Because there is moisture and soup in vegetables and meat, there is no need to add more water. When whole white mushrooms are simmered, they should nest upwards so that the delicious soup will be stored inside.
