1. Remove the wing roots in advance and thaw them, remove the bones, and loosen them with the back of a knife. Put the meat in a bowl, add 3g of salt, barbecue ingredients, soy sauce, cooking wine and ginger strips, stir well, and marinate for at least two hours
2. Take the marinated chicken out, wrap it in breadcrumbs, and put it in a baking tray. Preheat the oven, heat the upper and lower fires with air convection, 200 degrees for 30 minutes, take out the roasted meat and cut into pieces.
3. Wash the peanuts and put them on the baking tray. Preheat the oven and heat up and down to 150 degrees for about 10 minutes. Let the roasted peanuts cool, remove the red coat on the surface, and cut into slightly grainy peanuts
4. Wash the rice, put it in a rice cooker and simmer it.
5. Next, peel and dice the carrot and cucumber, dice the shiitake mushrooms for soaking, shred the cabbage, cut the pepper into small circles, cut the green onion, and prepare some cooked peas. Pour oil in the pan, and stir-fry the carrots first
6. Add chili and shiitake mushrooms and stir fry until fragrant, add rice and stir fry. Finally, add the remaining ingredients—cucumber diced, diced peas (cooked), chopped peanuts, roasted chicken, chopped chives and shredded cabbage, and stir-fry together. Add 2g of salt to taste.
7. Put the fried rice in a bowl, scoop into the salad dressing, and stir well. It can be twisted into a round shape with the help of a fresh-keeping bag
8. Squeeze the tomato sauce on the surface of the rice ball
9. Peel it with a spoon and take a look
10. You can sprinkle some crushed seaweed or black pepper to decorate
Tips:1. The finished dumpling can be ground with a little black pepper on the surface.
2. The chili I used is not spicy, it is purely to enhance the color, if you don't like spicy, then don't.
3. I personally think that grilled chicken is already very flavorful, so add a little salt when fried rice, the flavor is enough.
