Mushroom Chicken and Egg Bibimbap
1.
Put in the right amount of rice, glutinous rice and millet, mix it and cook together, it will be delicious and nutritious
2.
Wash the rice twice, then soak the rice for about 5 minutes, so that the rice is full of water. You can cook rice when you start cooking.
3.
Beat two eggs, add a little salt to mix up, and add a little water
4.
Wash shiitake mushrooms and cut into pieces
5.
Bone and cut the chicken thigh meat, add salt, tender meat powder and a small amount of soy sauce, if you have cooking wine, you can also add some.
6.
Shred the ginger (forgive my knife skills), cut the garlic into small pieces, cut the green onion into flowers, and separate the green onion from the green onion
7.
Pour the oil in a hot pan. I still like to mix grape seed oil and coconut oil. It's low-fat and delicious.
8.
After the oil is hot, add dried chili and dried Chinese pepper and saute until fragrant
9.
Add ginger garlic and green onion to fry until fragrant
10.
After the smell comes out, get out all the ingredients that you don’t eat
11.
Stir fry the chicken thighs until they change color
12.
Add shiitake mushrooms and stir fry
13.
Add a small amount of water, because shiitake mushrooms will produce water, don't add too much. Taste the taste, you can add salt in moderation
14.
Start the pot after it's cooked
15.
Wash the pot with clean water, heat the pot with oil
16.
Pour in the egg mixture, don't stir fry in a hurry
17.
After the egg liquid has solidified slightly, use a spatula to gently push the egg so that it will be tender when it comes out.
18.
Weigh it out when the rice is cooked
19.
Add the fried egg
20.
Chicken with shiitake mushrooms
21.
Sprinkle with green
22.
Mix well and you can eat
Tips:
1. When scrambled eggs, don't turn on the heat too much, so as not to fry them or get old.
2. When cooking rice, you can mix the rice first, so that it will cook more evenly.
3. Friends who like other flavors can also add other seasonings, such as sugar and vinegar, when frying mushroom chicken.
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