Stewed Rice with Mushroom and Chicken Drumsticks
1.
Prepare the ingredients first, soak dried shiitake mushrooms in advance, and thaw frozen chicken drumsticks in advance.
2.
Wash the Arowana small fresh rice first, and leave a little water in the rice for later use.
3.
Wash the large chicken thighs, remove the bones and cut into small pieces, add a tablespoon of cooking wine, shredded green onions, shredded ginger, and a little salt to grab them by hand, pickle them for later use.
4.
Wash potatoes and carrots, peel and cut into small cubes, cut green onions into small sections, wash and cut the soaked mushrooms and cut in half.
5.
From the pot, add the chopped green onions in the hot pan and add the scallion to explode the aroma, add the pickled chicken diced (remove the onion and ginger) and stir fry until the color changes.
6.
Add light soy sauce and dark soy sauce, stir-fry, add potatoes, carrots, and mushrooms and stir-fry.
7.
Put in the washed rice, add water and make it level with the ingredients.
8.
Pour all the ingredients in a pot into the rice cooker, and use the rice function of the rice cooker to simmer cooked rice.
9.
After the rice is ready, do not open the lid in a hurry, continue to simmer for ten minutes before opening the lid.
10.
The fragrant rice is very attractive, and the fragrance of small fresh rice is really fragrant.
Tips:
Drumsticks can be used in chicken wings or chicken breasts, marinated before use. After washing the small fresh rice, soak it for a while and it will taste better.
