Chicken Pilaf
1.
1. Cut the chicken into small pieces to remove the chicken fat and chicken skin, rub it repeatedly with flour to wash away the blood and smell of the chicken, don't be lazy
2.
Add cornstarch, honey, light soy sauce, cooking wine to the chicken, grab well and marinate aside for later use
3.
Cut carrots and onions into shreds. After the electric hot pot is hot, pour a little oil. When the oil is hot, add the separately cut chicken oil and chicken skin to fry out the chicken oil. After the onion and carrot shreds are fried in the pot, they will be marinated. Fried chicken nuggets until white
4.
Pour the washed and drained rice and stir-fry the glutinous rice together, and coat them evenly with the oily broth
5.
Pour into the inner pot of purple casserole. You can first brush a layer of sesame oil on the inner pot, not only to increase the fragrance, but also to get out of the rice crust~
6.
Adjust to "Quick Soup" mode, add water until it is level with the rice, wait for good news.
7.
After cooking, pour in the bibimbap juice mixed with light soy sauce and honey (you can also just add salt), sprinkle with chopped green onion, and stir well.
Tips:
I fry it here for a better taste. At home, I use ingredients to marinate the chicken and rice for half an hour and put them in the pot for stew. Hahahaha, it saves much effort.
Recently, a lot of new usages of purple clay stew have been developed, and everyone can pay attention to the follow-up.
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