Boiled rice with salted chicken and pistachios
Sister pistachio strongly recommends all healthy green ingredients. With her original low-temperature cooking technology, sister pistachio has made this "earth pot salted chicken pot rice". The salted chicken pot rice is served for eight people. It takes only ten minutes from ignition to flameout, and then simmer for ten minutes to open the lid. It saves time, is fast and nutritious.Technique: after mixing, turn off the fire source. Because the Japanese Wangu clay pot is used, and the rice is stewed in the pot for a while, the seasoning and ingredients can be fully integrated, and the taste will be fuller, and the lard will be more refreshing.
Step 1 . Prepare ingredients, kill half of the chicken, wash it and set aside
Step 2 . Proper amount of rice, washed several times in advance, rice tastes more refreshing, soaking time of 30 minutes.
Step 3 . Qingyuan's free range ground chicken is cut into uniform blocks. To be put into the pot.
Step 4 . Put the rice and water into the pot in the ratio of 1:1, and then put the chicken on top.
Step 5 . 5. Put the clay pot on the fire, and let's wait quietly for the slow physical and chemical changes in the pot
Step 6 . Eight minutes later, when the lid of the earthen pot was opened, the fragrance of rice and chicken came out
Step 7 . Drizzle a little soy sauce and native lard, stir well, and you're done.
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