Spicy Chicken and Salami Claypot Rice
1.
Prepare a portion of basmati rice, wash some lettuce, and set aside
2.
Prepare chicken drumsticks, green and red peppers, and prepare the right amount of sausage
3.
Chop the lute leg into small pieces for later use, and slice the green and red pepper for later use
4.
Sliced sausage for later use
5.
Claypot rice sauce: Take a small bowl, add oyster sauce, fish sauce, light soy sauce, sugar, steamed fish soy sauce, a little boiled water, and sesame oil and mix thoroughly.
6.
After the rice is washed, grease the bottom of the casserole, add the rice, add 1:1.5 water, and bring to a boil
7.
Cook until the rice is honeycomb-shaped, and pour sesame oil along the side of the pot
8.
After laying the sausage slices, put it on the fire again, simmer on low heat for 10 minutes, turn off the heat, and continue to simmer for more than 15 minutes
9.
Add appropriate amount of egg white, starch, salt, light soy sauce and thirteen spices to the chicken nuggets, mix well and marinate for 10-20 minutes, then put them in a frying pan and fry them for later use
10.
Take the wok, add the fried chicken, green and red pepper, add Jiu Shun ginger juice, salt, a little bean paste, light soy sauce, oyster sauce, white sugar to taste
11.
Add a little water, simmer for 2-3 minutes, add chicken essence, seasoning and turn off the heat for later use
12.
Boil the lettuce in a pot of boiling water, then put it in cold water to keep the color of the vegetables
13.
After draining, add salt and olive oil, mix well and set aside
14.
After the rice is simmered, open the lid of the casserole and add the cooked chicken pieces
15.
Add green vegetables, pour in the prepared juice, mix well and serve
