Weight loss meal: Claypot rice with mushrooms and chicken

Overview

I like to eat crispy rice, and I like claypot rice. The claypot rice outside is not that the crispy rice is not crispy enough, and it is not satisfying to eat. It's just that the rice is too hard and difficult to digest. As long as you master the heat, making claypot rice at home will taste better than the ones outside. The crispy rice cake is thick and crispy, chewy and crispy in texture. You can also customize the various dishes that go with the claypot rice according to your own taste! Beauties who love claypot rice, you might as well try it at home! You only need a small casserole to make delicious claypot rice! In fact, this is also a super weight loss meal, but it is only suitable for eating at noon. During the weight loss period, it is more necessary to combine meat and vegetables, so as to preserve the nutrition and satisfy the taste. Stay slim and have a rosy complexion at the same time! Treat yourself to such a weight loss meal at noon on weekends!

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• cantonese cuisine
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• aniseed
• chicken legs
• dried chili pepper
• msg
• mushrooms
• rapeseed
• rice
• zanthoxylum bungeanum
• black pepper
• ginger slices
• red pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 First, soak the rice in water for 1 to 2 hours. The soaked rice is easier to cook, less likely to sink to the bottom, and the rice tastes better!

   

2. 2 large chicken legs.

   

3. 3 Chop the chicken legs into small pieces, cut the mushrooms in half, and cut 2 of them with a knife, set aside. Cut red peppers and wash green vegetables and set aside.

   

4. 4 .Put the soaked rice back into cold water, and place your hand squarely on the rice so that five fingers are not covered. The soaked rice has already absorbed enough water, so there is no need to add too much water at this time. Otherwise, if you add too much water, the crispy rice will not form easily and the rice will be too soft. If you add too little water, the rice may be undercooked, or it may be too hard and the crispy rice will be mushy.

   

5. 5 Put the water in, add some vegetable oil and stir it.

   

6. 6 Just turn on the fire to a very low level as shown in the picture.

   

7. 7 Saute Sichuan peppercorns and dried chili peppers in hot pan and cold oil.

   

8. 8 Add the chopped chicken legs and stir-fry for 2 minutes. Add salt and black pepper. Add a small amount and simmer for 5 minutes.

   

9. 9 At this time, the rice in the casserole is almost ready. Open the lid, pour a circle of vegetable oil along the edge of the pot, and lower the heat, as shown in the picture. Adding vegetable oil will make the crispy rice crispy and more fragrant, and prevent the crispy rice from sticking to the bottom of the pot. After pouring the vegetable oil, reduce the heat to minimum, cover and simmer for 10 minutes.

   

10. 10 Add the mushrooms and stir-fry for 5 minutes, then add the green vegetables and red pepper, add MSG and serve.

    

11. 11 Place the fried mushroom and chicken on the stewed rice and it is ready to serve.