Simple version of braised chicken and rice
Overview
Like a gust of wind, braised chicken and rice has spread all over Linyi City, blooming everywhere. They separate the chicken and rice, but we braise them together, which is a simple version of braised chicken and rice. You can also put onions, potatoes, carrots, etc. in it, as you like. It saves time and is delicious. It is very suitable for working people. The cooked braised chicken rice has a beautiful color and fragrance, a fresh and tender texture, a translucent and non-sticky taste, and a rich aroma that makes you have endless aftertaste and never get tired of eating it.
Tags
Ingredients
Steps
-
First put the rice in some water and soak it for a while (soak the rice for a while in advance so that it will cook faster and more evenly, but you need to add less water because the rice has absorbed some water. You can also simmer the dry rice directly, but you need more water to avoid drying the pot)
-
Poke holes in the chicken wings with toothpicks to absorb the flavor, add cooking wine, light soy sauce and green onions and ginger and marinate for a while, then pick out the green onions and ginger
-
Cut carrots and potatoes into thick strips, slice onions, ginger and garlic
-
Heat the pan, add a little oil and fry the chicken wings until browned on both sides, then serve out (marinated and fried the chicken wings in advance can remove the fishy smell, make it more flavorful, and remove excess fat.)
-
Add less oil, add onion, ginger and garlic and sauté until fragrant (put as little oil as possible, because the chicken wings will also release oil during the stewing process.)
-
Add potatoes and carrots and stir-fry
-
Add the chicken wings and soaked uncooked rice and fry for a few times
-
Then add cooking wine, light soy sauce, dark soy sauce and oyster sauce and stir well
-
Add hot water to boil, pour into a casserole and simmer over low heat for about 20 minutes
