Pumpkin Chicken Braised Rice
1.
Wash the chicken legs, soak them in clean water to soak the blood, then remove the bones and cut into small pieces
2.
Boneless chicken nuggets, marinate with a little salt and soy sauce for 10 minutes
3.
Soak the rice for about 1 hour in advance. I used 1 and a half cups of rice. The steamed rice is enough for 2-3 people.
4.
Cut pumpkin into pieces, cut carrot into pieces and set aside
5.
Put a little bit more oil in the pan, add the green onion and ginger to the oil and saute until fragrant
6.
Add the marinated chicken nuggets and fry on high heat until the chicken is reduced
7.
Add the carrots and stir-fry evenly. The carrots are fried in oil first to preserve more nutrients.
8.
Stir-fry the carrots for about 1 minute, add pumpkin diced, stir-fry evenly, then add salt and soy sauce, and continue to stir-fry
9.
Add the soaked rice and stir-fry evenly
10.
Stir-fry the pumpkin, carrot and chicken evenly
11.
Pour the evenly stir-fried rice into the rice cooker, add water just before the rice, press the cooking button, and continue to simmer for 10 minutes after skipping
12.
Add the simmered rice to the edamame diced that has been cooked before, stir well, and you are ready to enjoy
