Hong Kong Style casserole rice-You Are Foodie

By Novia
58

Hong Kong Style casserole rice

On december31,2010, I went to Richang for lunch with my brother Dawei to celebrate the arrival of the new year.I've always liked to cook rice. Of course, the old rules can't escape. So I ordered a steamed rice with preserved meat and slippery chicken.But as soon as I came up, I wanted to swear Floating green scallions I asked the waiter, when did you add scallions to your rice, but he told me with a straight face: we always do this. Let me go Did you take the green onion as the green leaf I decided to do it myself!I bought a set of casseroles today. I must make them myself. I refer to sushihuang for this case of cooking riceThere is a slight change in the master's practice. Of course, Hong Kong food should listen to Hong Kong peopleIt should be noted in advance that this is my second pot. The first pot failed. Please see the following for the experience and lessons in the middle.I will explain it in detail.In addition, the small rape in the rice pot below is added for taking photos, which is not normal.Otherwise, I'll order vegetables to cook rice When did you add vegetables to the Temple Street.Not much to say Start manufacturing

Main Ingredients

Northeast New Rice appropriate amount
Chicken Pipa leg 3 PCS

Auxiliary Ingredients

hot water appropriate amount
Cantonese style baozai sausage appropriate amount
rape A moderate amount of
mushrooms A moderate amount of
protein A moderate amount of
Glutinous rice A moderate amount of

Step 1 . First of all, I bought Pipa legs for chicken. Because the big chicken legs are too fat, and they are all frozen today.

Step 2 . Marinate chicken with marinade a. The 1 teaspoon I mentioned is the amount of baking spoon shown in the figure below.

Step 3 . After evenly grasping, marinate for at least 30 minutes. You can marinate overnight. Keep the egg yolks for scrambled eggs.

Step 4 . While marinating the chicken, steam the sausage over water for about 10 minutes.

Step 5 . If you want to have a good mushroom, you'd better use dry one The fresh taste is not strong. I don't like strong taste.

Step 6 . Cut the mushrooms into large pieces with an oblique knife. Peel the ginger and cut into shredded ginger. Slice the sausage obliquely.

Step 7 . Marinate the chicken for the second time. Mix well with marinated chicken material B. add shredded ginger and mushroom slices.

Step 8 . After the chicken is cured, you can start cooking rice. Mix the northeast New Rice and glutinous rice in a ratio of 3:1& nbsp;& nbsp; Pure rice is better& nbsp;& nbsp; Lesson: never soak in advance!! Otherwise, once you add the water according to the old habit, the rice will be soft.

Step 9 . Bring the casserole to a boil over high heat, and then turn to a low heat for stewing. During this period, stir the rice every 3-5 minutes. So as not to form a hard pot To put it bluntly, the first step is to make a double cooked rice.

Step 10 . When the rice is ready, turn it over again, & nbsp; After turning it over, press it flat with a rice shovel. On the noodles, code the sausage, mushroom and chicken in turn. Pick out the shredded ginger

Step 11 . Keep the heat low and simmer for another 15 minutes. The chicken turns pale, and then simmer for 3 minutes. Remember that chicken can only be stacked one layer. Otherwise, you will not be familiar& nbsp;& nbsp; When stewing chicken, you can wash the cabbage heart, add oil in hot water, salt, and scald it& nbsp;& nbsp; Drain the water and set aside& nbsp;& nbsp; Prepare a bowl of juice, bring to a boil and cook until sticky. Take out the big stuff, pour it into a bowl and set aside. When the rice is ready, pour in a bowl of juice and mix well.

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