Chicken Wing Root Multigrain Rice

Name: Chicken Wing Root Multigrain Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Miscellaneous rice; 8 Chicken Wing Root; 200g pumpkin; 2 pcs Fresh shiitake mushrooms; 100g Peas (fresh); 2 tablespoons June Fresh Premium Soy Sauce; 1 tablespoon Verdame Fine Cooking Wine; 1 tablespoon Verdami Premium Oyster Sauce; 1 stage shallot; 3 slices ginger; 2 cloves garlic; 10g Sugar; 1g salt; a little Crushed black pepper

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Usually chicken is roasted, stewed, roasted, fried, etc. Chicken has a relatively high protein content and is easy to digest, which is easily absorbed by the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the diet. Pumpkin, shiitake mushrooms, and pea diced are all home-cooked dishes. Choosing multi-grain rice is healthier and more nutritious than pure rice. Try it together:

Chicken Wing Root Multigrain Rice

1. Prepare the ingredients, wash all kinds of ingredients and control the water. My multi-grain rice is mixed, and you can mix it up by yourself.

Chicken Wing Root Multigrain Rice recipe

2. Scratch 2 knives on the surface of the chicken wing root for easy taste, add shredded green onion, ginger, garlic slices, salt, sugar, 1 spoon of Verdami-premium cooking wine, and crushed black pepper

3. 2 scoops of June Fresh Super Soy Sauce

4. Grab well and marinate for 30 minutes to taste

5. Cut the pumpkin into small dices (without peeling), and cut the shiitake mushrooms into small dices

6. Pour the washed multi-grain rice at the bottom of the rice cooker, and top with diced pumpkin, diced mushrooms and diced peas

7. Place the marinated chicken wings roots on top, and finally pour in water that is flush with the ingredients, and start the rice cooker steaming button