Chicken Leg Stuffed Rice with Chobe Salad Sauce
1.
Prepare the materials
2.
Cook the rice first
3.
Use a knife to remove the bones of the chicken thighs, cut them, turn them over and tear them out, as shown on the right, then turn them over and go back (left). If the meat is too thick, you can take some off and use it for fried rice later. The bones can be used for soup.
4.
Then put the chicken in a bowl, sprinkle with crushed pepper, stir well, cover with plastic wrap and put it in the refrigerator for half an hour
5.
Pleurotus eryngii, fresh shiitake mushrooms, carrots, chicken diced, green onion and cut flowers
6.
Heat oil in a pan, add shiitake mushrooms and oyster mushrooms and fry until dry and fragrant
7.
Then add the diced chicken and fry until the color changes
8.
Add carrots and stir fry
9.
Add rice to stir fry
10.
Stir fry with oyster sauce and light soy sauce
11.
Stir fry with chopped green onion
12.
Finally, sprinkle in crushed black pepper and stir evenly
13.
Let the rice cool and wrap the rice in the chicken drumsticks
14.
Insert as much as possible, and then use toothpicks to fix the seal
15.
Add a proper amount of oil to the pan and fry the chicken legs a little bit to fix the shape
16.
Turn over and fry, fry until the color changes and the skin is golden
17.
Cover the baking tray with tin foil, and put the chicken legs in the baking tray
18.
Put it in the middle of the preheated oven and bake at 170 degrees Celsius for 25 minutes
19.
Let cool for 10 minutes
20.
The cucumber is shredded and placed on the rock slab
21.
Use a serrated knife to cut into pieces, if not, use a knife soaked in cold water
22.
Close look
23.
Drizzle in Kewpie's spicy salad sauce
24.
carry out
25.
Close look
26.
Look again
27.
delicious
28.
good to eat
