Mushroom Chicken Claypot Rice
1.
Soak the rice for half an hour.
2.
Prepare the ingredients, the chicken drumsticks were cut into small pieces when they were bought at the market, and the celery stalks were taken.
3.
Soak shiitake mushrooms, cut celery into sections, and shred onion.
4.
Saute the onions in a frying pan until fragrant.
5.
Marinated chicken: add light soy sauce, salt, monosodium glutamate, sesame oil, onion and scallion oil, celery, shiitake mushrooms, etc.
6.
Soak the rice in a pot, add the same amount of water as the rice, and bring it to a high heat.
7.
When the water in the pot is boiled, add the chicken and its marinating ingredients, and change the heat to a low heat. (Remember that the water is boiled, just drop it)
8.
Cover and cook until the moisture is about 90% dry (you can tilt the pot to see if a small amount of water is left in the corner of the pot to evaporate) and then turn off the heat. Don't burn it too dry.
9.
Keep simmering away from the fire, the excess water will be absorbed by the rice, do not open the lid halfway through.
10.
It's simmered, and the aroma is fragrant.
11.
Mix the ingredients and rice and start eating.
Tips:
1. If you like to eat rice crackers, you can spin in a small amount of frying along the side of the pot when the water in the pot is fast drying.
2. The marinated chicken can be made slightly salty, and part of the saltiness is lost in the rice when it is cooked.
