Don’t Stop Me, I’m Going to Have A Second-largest One Today-bei Mushroom Chicken and Salami Rice (hong Kong Style Claypot Rice)

Name: Don’t Stop Me, I’m Going to Have A Second-largest One Today-bei Mushroom Chicken and Salami Rice (hong Kong Style Claypot Rice)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Chicken Drumstick; Some Northeast New Rice; Some Glutinous rice; Some protein; Some Shiitake Mushrooms; Some rape; Some Cantonese Baozi Sausage; Some Hot water; Some starch; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some Sugar; Some White pepper; Some salt; Some sesame oil; Some ginger

by Dark day

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

By the way, on December 31, 2010, my brother Dawei and Dawei went to Richang for lunch to celebrate the arrival of the new year.

I have always liked claypot rice. Of course, the old rules can't run away. So I ordered a steamed chicken claypot rice with cured meat.

But as soon as I came up, I wanted to curse.. There were green onions floating in it... I asked the waiter, when did you add green onions to the claypot rice, and the people told me confidently: We have been doing this all the time. Let me go.. Did you use chopped green onion as a green leaf...I decided to make it myself!

I bought a set of two casseroles today, and I must make them myself. For this case of claypot rice, I have referred to Su Shihuang

The master's approach has been slightly changed. Of course the taste of Hong Kong depends on the people of Hong Kong...

What I want to explain in advance is that this is my second pot, and the first pot failed. Please see below for the lessons in the middle.

I will introduce it in detail.

In addition, I have to say that the small rapeseed in the claypot rice below is added for taking pictures, and it is not normally available.

Otherwise, it's called Caidan Claypot Rice.. You go to Temple Street to see when did you add vegetables to it.

Don’t say much.. Start building"

Don’t Stop Me, I’m Going to Have A Second-largest One Today-bei Mushroom Chicken and Salami Rice (hong Kong Style Claypot Rice)

1. First of all chicken drumsticks I bought, because the big drumsticks are too fat and they are all frozen today.

Don’t Stop Me, I’m Going to Have A Second-largest One Today-bei Mushroom Chicken and Salami Rice (hong Kong Style Claypot Rice) recipe

2. Marinate chicken with marinated chicken material A. The 1 teaspoon I mentioned is the amount of the baking spoon in the picture below.

3. After scratching evenly, let it marinate for at least 30 minutes. You can marinate overnight. Keep the scrambled eggs in the yolk.

4. While the chicken is marinating, steam the sausage over water for about 10 minutes.

5. If you want to think about shiitake mushrooms, it is best to use dried... The fresh taste is not strong. I don't like strong taste.

6. Cut the shiitake mushrooms into large slices with a diagonal knife. Peel the ginger and cut into shredded ginger. Cut the sausage into slices diagonally.

7. The chicken is marinated for the second time, with marinated chicken material B, mix well, add ginger and shiitake mushroom slices.

8. After the chicken is marinated, you can start cooking rice. Mix northeast new rice and glutinous rice in a 3:1 amount. Pure rice is better. Lesson: Don’t soak in advance! ! Otherwise, once your water is still added according to the old habit, the rice will definitely be soft.

9. Bring the casserole to a boil on high heat, then turn to low heat and simmer, stirring the rice every 3-5 minutes. So as not to form a hard rice crust.. To put it bluntly, the first step is to make a raw rice.

10. After the rice is ready, turn it over again, and then flatten it with a rice spatula. On the noodles, add sausage, mushrooms, and chicken nuggets in sequence. Pick out Jiang Si.

11. Keep on low heat and simmer for another 15 minutes. The chicken becomes lighter in color and simmer for another 3 minutes. Remember that only one layer of chicken can be stacked. Otherwise, you will be unfamiliar. When braising the chicken, you can wash the choy sum, add oil and salt in hot water, and blanch it until it is cooked. Drain the water and set aside. Prepare a bowl of juice, bring it to a boil, and boil it to thicken. Remove the aniseed, pour it into a bowl, and set aside. After the claypot rice is ready, pour the juice into the bowl and mix well.