【taji Pot】claypot Rice with Chicken Legs and Sausage
by Enron ar
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Handle the chicken legs first, wash the chicken legs, and remove the bones with a knife
2. Beat the chicken thigh with the back of a knife or steak hammer
3. Put the chicken thighs in a clean container, add shredded onion, cooking wine, oyster sauce, chopped black pepper, black pepper, salt, chicken essence, and marinate for 4-5 hours
4. After the rice is washed and dried, soak in water for 2 hours
5. Fry the marinated chicken drumsticks in a frying pan or electric baking pan
6. Fry until golden on both sides and serve
7. Cut the sausage into large slices with an oblique knife
8. Carrots peeled and sliced
9. Brush the Taji pot with a little oil, pour the soaked rice with water, and adjust the amount of water. The amount of water is slightly less than usual for cooking rice.
10. Put the lid on and turn to low heat after boiling
11. Blanch the heart of the rapeseed and pick it up for later use
12. Take a clean bowl and mix a bowl of sauce (2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, a little sugar, a little sesame oil and mix well)
13. Simmer on low heat for 12-15 minutes, open the lid, place the sausage, carrot slices, chicken thigh, and beat in an egg
14. Cover the lid, simmer for 5 minutes, open the lid and blanch the rapeseed heart
15. At the same time, put in the prepared sauce, cover, simmer for 1-2 minutes on low heat, turn off the heat, and simmer for 2, 3 minutes, you can eat
