Chicken Pilaf-xinjiang Taste

Name: Chicken Pilaf-xinjiang Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some carrot; Some onion; Some Chicken thigh; Some Yellow radish; Some raisin; Some salt; Some Vegetable oil

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Xinjiang hand pilaf is no stranger to people who love to eat. Pilaf is a delicacy in Xinjiang. It is not only delicious but also has high nutritional value. It is said that it was invented by a doctor in Xinjiang for health preservation. According to legend, there are quite a few types of pilaf. In addition to the common mutton and beef pilaf, there are also chicken, duck, rabbit, and goose pilaf. If possible, use snow chicken or pheasant to make pilaf! In addition to the different meat on the pilaf, some of the auxiliary ingredients added in it are also diverse, such as raisins, dried apricots, and chickpeas. Some people like to pour yogurt on the pilaf and eat it together after serving the pilaf, or press the cooked thin-skin steamed buns from Xinjiang on the pilaf to eat together, and mix the fruit of the pomegranate in the pilaf and eat together in the restaurant. Often there are. "

Ingredients

Some Rice
Some Carrot
Some Onion
Some Chicken Thigh
Some Yellow Radish
Some Raisin
Some Salt
Some Vegetable Oil

Chicken Pilaf-xinjiang Taste

1. Ingredients: yellow and red carrots, rice (I used fragrant rice this time, it tastes too good), onions, fresh three yellow chicken, vegetable oil, salt and raisins

2. Yellow red carrot

3. Cut the chicken into large pieces, wash the rice, soak in water, wash the carrots and cut into thick strips, peel the onions and cut into thin strips. The pilaf is usually made with a cast iron pan.

4. Pour clear oil into the pot and cook until 70% hot, add salt, mix with a spoon, and stir-fry with onions

5. Add chicken pieces and fry until the meat is golden brown,

6. Pour in yellow and red carrots; stir-fry evenly until the carrots are soft

7. Take out the soaked rice and pour it from the side of the pot, and flatten it. It is best to cover the meat. Leave some rice in the middle so that the flavor is fully incorporated into the rice. After the rice is flattened, add water. The height should be determined according to the draught of the rice. Adding water is generally 2 cm above the rice.

8. Cover the pot tightly with raisins and keep it on medium heat for 10 minutes. At this time, the water is basically gone. Change the heat to low and keep it stuffy for 30 minutes.

9. Stir the rice and carrots well to remedy the lack of salt. Then it's out of the pot. It is oily and bright, the rice grains are fragrant, and the chicken is soft and tender. The fragrant pilaf is just fine.

Tips:
You can use cucumbers and tomatoes to make some cold dishes, or make the skin spicy red, so that it is not greasy to eat. If you like, eat yogurt with pilaf, the taste is different! In short, there are many pilaf tricks, know the basic method, you can try to add something you like! Note that the amount of salt is very important. Too little is not fragrant. If you know too much, it is recommended to use less if you are not sure. If it is less, you can add it after cooking.

The rice can be soaked first or not, and the soaked rice should be filled with less water