Turmeric Chicken Rice
1.
After the rice is soaked in salt water for half an hour, rinse it repeatedly until the rice turns white, and drain the water for later use.
2.
Tear the cooked chicken into small strips for later use.
3.
The green beans are cooked and drained for later use.
4.
Heat the chicken broth and set aside.
5.
Add corn oil and 1 tablespoon of butter to a non-stick pan, melt and add rice.
6.
Stir continuously over medium heat until the rice grains become transparent.
7.
Add hot chicken broth.
8.
Add all the spices.
9.
After stirring well, the fire will boil.
10.
Put on the lid, turn to low heat and cook until the surface water is dry.
11.
Add green beans and chicken.
12.
After stirring a few times from the bottom, add the remaining butter, melt and mix all the ingredients lightly.
13.
Cover and continue to cook for 5 minutes on low heat.
14.
Turn off the heat, cover the surface of the pot with kitchen paper, and continue to simmer for half an hour.
15.
Platter.
Tips:
Washing out the starch in the rice is one of the keys to cooking rice with distinct grains. In addition, the rice should be fried thoroughly. Water consumption should increase or decrease according to the water absorption of rice. In principle, 1 cup of rice plus 1.5 cups of water. The water/soup used to cook the rice must be hot. After the rice noodles are dried, be sure to gently stir from the bottom to prevent the bottom from being chopped. Add a little sugar when cooking the rice to make the cooked rice more shiny.
