Rice with diced chicken and mushrooms

Overview

"Everyday Food" has many dishes, and it also introduces some rice bowls. It is simple and easy to make, and the ingredients are not high. Just follow the book and learn how to make it.

Tags

• staple food
• home cooking
• big mushroom
• chicken essence
• chicken legs
• cooking wine
• corn
• corn starch
• diced carrots
• light soy sauce
• sesame oil
• sugar
• green beans
• pepper
• salt

Ingredients

Steps

1. 1 Peel the skin, debone the chicken legs and cut them into cubes. Put them in a bowl. Add 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, and 1 tablespoon of cooking wine. Grip it with your hands until it becomes sticky. Add 1 tablespoon of water and mix well. Add corn starch and mix well. Add 1 teaspoon of sesame oil and mix well.

   

2. 2 Thaw and wash the corn and green beans, and cut the carrots into cubes;

   

3. 3 Fry the diced chicken until just cooked;

   

4. 4 Heat another pot, add oil, add carrots, corn and green beans, stir-fry the water, set aside;

   

5. 5 Sauté the mushrooms until fragrant, set aside;

   

6. 6 Half a bowl of water, add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tbsp corn starch, 1/2 tsp chicken essence, 1/8 tsp sugar, 1/2 tsp sesame oil and mix it into a bowl of juice;

   

7. 7 Put the bowl of juice in the pot, turn on the heat, stir constantly, and cook until it bubbles and has the feeling of a "steam-topped spoon";

   

8. 8 Pour in all the ingredients, stir a few times, spread the vegetables on top of the rice, pour the juice in the pot evenly, and the rice is done.