[Northeastern Cuisine] Luxurious Braised Chicken and Rice

Overview

The first time I came across braised chicken and rice was in Tianjin. The rice was soaked in a thick soup. I still remember it and I would eat it every time. When I came back to the Northeast, I didn’t eat it very often. Sometimes I wanted to eat it but I was too lazy to eat it, so I made a Northeastern specialty. It has the feeling of chicken stewed with mushrooms, and it really tastes like braised chicken ~ I’m full of it

Tags

• hot dishes
• home cooking
• cabbage
• fungus
• hazel mushroom
• pipa legs
• potatoes
• carrot

Ingredients

Steps

1. 1 Prepare the ingredients, cut the pipa legs into pieces, drain the water, add dark soy sauce, light soy sauce, sugar, oyster sauce, salt, ginger slices, chopped green onions, onions, wear disposable gloves, mix well, marinate for 30 minutes, soak mushrooms and fungus, cut cabbage into cubes, cut carrots into cubes, cut potatoes into cubes and soak in water

   

2. 2 Heat the pan, add a little oil, add the chicken pieces and stir-fry

   

3. 3 After frying until fragrant, add carrots and potatoes and continue to stir-fry

   

4. 4 Add the fungus and mushrooms and continue to stir-fry

   

5. 5 Finally, add the cabbage sticks, add water, and simmer over high heat

   

6. 6 After the soup thickens, add cabbage leaves and simmer over low heat for about 10 minutes before serving

   

7. 7 Putting the ingredients in order is based on how easy the food is to cook. Generally, braised chicken is boiled with white sugar and then put in. It feels a bit greasy to eat in the morning. I like to eat vegetables, so I add a few more vegetables. Adding sugar during pickling can also enhance the taste, restore the most essential taste of the food, and taste healthier

   

8. 8 In the cold Northeast, a meat-based breakfast is a happy one. Paired with black rice, you can eat until you’re full