Taiwanese risotto chicken rice

 

 

 

 

 

 

 

 

 

 

Key secret

1.  Meter : Water : Rice wine = 2:2:1 (perfect proportion to let the grain of cooked rice chewy)

2.  meters soak together with the rice wine, the aroma is more intense

 

Material:

Meters: 4 cups

Water : 4 cups

Rice wine: 2 cup

Sesame oil: 4 tablespoons

Chicken legs: 1000 g

Ginger: 80g

Hongxi Mushroom: 200g

Fresh Mushroom Slices: 200g

 

Seasoning:

Salt: 2 teaspoon

 

Practice:

1. Wash the rice, add water and rice wine for about half an hour. (Key: soaking rice wine makes the rice aroma more intense)

2. Put the ginger into the pot, pour the sesame oil, fries by the flame to make the ginger curly, add the chicken leg meat, stir fry until the color turns white. (Small secret: cold oil put ginger, release ginger flavor fully)

3. Pour the soaked meters, water, rice wine, after boiling, joins the salt to mix evenly, and put Hongxi mushroom and fresh mushroom slices in.

4. Cover the lid and cook for about 12 minutes until cooked. Open the lid and loosen the rice to let the moisture sending out then .

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