Baked Portuguese Chicken Rice

Practice:1. wash the chicken, cut into large pieces, and then mix well with the marinade.2. peel the onion, cut 1/4 onions into small grains, and slice 1/4.3. peel the carrots and potatoes, cut corners, boil them in boiling water for 5 minutes, drain and put them out for standby.4. mix 3 tbsp ginger sauce, 3/4 bottle coconut milk, 3/4 bottle chicken soup and 5 tbsp fresh milk.5. beat the eggs in a bowl.6. preheat the pan, add butter and onion granules, stir fry until golden yellow, then add egg liquid and rice. When the rice is fragrant, put it on the baking tray.7. add a proper amount of oil to saute ginger slices, then add chicken, fry until the surface is golden, and then put them away for standby.8. add onion slices and stir fry until fragrant, then add potatoes and carrots, stir fry all the ingredients slightly until fragrant, and then add Portuguese chicken juice and chicken. Then add salt and fennel powder, cover and simmer for half an hour. Stir occasionally to prevent scorching.9. preheat the oven at 200 ° C (oven degree 6).10. after stewing until the juice is thick, spread the juice on the egg fried rice noodles, sprinkle with shredded coconut, and then bake in the oven until the surface is golden.

Main Ingredients

• egg 1
• Plain white rice 3 bowls
• potato 2
• Carrot 1
• onion half
• Chicken leg meat 2 pieces

Auxiliary Ingredients

• water About 200 ml
• Milk 200 ml
• Coconut milk 200 ml
• Cornmeal 1/2 tsp
• Fennel powder, turmeric powder, corn flour, coconut milk, chicken soup, milk 5 tabletsp
• ginger Several pieces
• Butter 4 tabletsp
• cheese appropriate amount