Yellow Braised Chicken Rice
1.
Dice mushrooms and set aside.
2.
Prepare the ingredients. Cut the chicken into cubes, put light soy sauce, ginger slices, cooking wine, and salt for 15 minutes, dice carrots, slice potatoes, and slice ginger slices.
3.
Pick up the frying pan, pour in the potatoes and fry them until golden, set aside.
4.
In a separate saucepan, pour the fennel, cinnamon leaves, and star anise until fragrant, and then remove the fennel.
5.
Pour in chicken and stir fry, add light soy sauce, oyster sauce, cooking wine and stir fry until the color changes.
6.
Pour in mushrooms and carrots and stir-fry evenly, add rock sugar, 1 teaspoon of salt, cover the pan and simmer for 1 minute, add Yishutang hemp oil before serving.
7.
Put the cleaned rice in the pressure cooker and put a small amount of water
8.
Put potatoes in order and spread on the rice
9.
Then pour the chicken cooked in step 6.
10.
Spread three slices of ginger on the rice, put it in the pressure cooker and adjust to the cooking position.
Tips:
1. The ratio of rice to water is about 10:8, because when the ribs are fried, there is more sauce and water, so you don't need to put so much.
2. If you like to eat crispy rice, you can cook it in a rice cooker, and use hemp oil to moisten the bottom of the pot before the rice is put in the pot to get delicious crispy rice.
3. Chicken can also be replaced with chicken wings to make it more aesthetically pleasing.
4. If you don't want to put fennel in the fourth step to avoid the trouble of removing the trouble, you can put it in an emery cloth bag and put it in a pressure cooker to stew.
5. When boiling, remove the ginger slices before adding rice.
