[Encyclopedia of chicken rice bowl]_ making method _ home practice

21 May by admin

[Encyclopedia of chicken rice bowl]_ making method _ home practice

[Encyclopedia of chicken rice bowl]_ making method _ home practice

Chicken rice bowl is a very common cuisine in life, because the method of chicken rice bowl is simple, and the nutritional value is relatively high, it can supplement the energy required for activities for the human body.

The chicken rice bowl will contain other nutritious vegetables and rich in vitamins, making it a perfect lunch for office workers.

There are many ways to make chicken rice bowl.

So, what are the methods of chicken rice bowl?

Step 1 of making Chinese style chicken rice bowl.

Wash and shred chicken breasts, peel and shred ginger, hot dip shredded shiitake mushrooms, chopped shallots, and chopped dried shallots 2.

Chicken breast is mixed with ginger, mushrooms and egg whites, some salt, oil, cooking wine and pepper, and the raw flour is mixed and stirred for 1 hour.

3.

Add 2 teaspoons of oyster sauce to half a bowl of water, 1 teaspoon of soy sauce, add sugar, add sesame oil, oil and some raw flour, stir well and set aside.

4.

Stir-fry the dried onions, stir-fry the mushrooms and shredded chicken and stir-fry for a while. Pour in the adjusted juice and stir-fry.

5,

Serve on rice and serve with fried vegetables.

Chicken breasts are cooked quickly, so stir-fry for 10 seconds or so and pour in the juice.

Method 2 Ingredients: 2 servings of rice, 3 chicken drumsticks: 2 eggs, 2 peppers (green), appropriate amount of mung bean sprouts: appropriate amount of salad oil, seasoning with salt, 1 spoon of cooking wine, 2 spoons of soy sauce, 2Spoon, the amount of black pepper, 1 spoon of white sugar, 3 spoons of broth

Steam the rice and bone the chicken legs. I like to use the kitchen scissors to bone the chicken legs.

First cut the chicken legs off the tip.

Then gently remove the meat around the bones. 2

Sprinkle salt and ground black pepper on the chicken.

Cover the skinned side evenly with a layer of soy sauce.

To make the chicken easier to taste, you can use the back of the knife to pat a few more times3.

Marinate the chicken aside, wash the vegetables and shred the pepper 4.

Adjust black pepper juice: 1 spoon of cooking wine, 2 spoons of soy sauce, 2 spoons of oyster sauce, 3 spoons of water or broth, 1 spoon of sugar, and grind a little black pepper 5.

Add a little oil to the pan, heat up the chicken, fry until golden on both sides, then pour in black pepper sauce, and simmer slowly over medium-low heat to allow the chicken to taste slowly, but do not let the soup dry. 6

At this time you can fry chili and bean sprouts, fried bean sprouts, I like to add pepper, salt, white pepper and vinegar.

I like to add salt, soy sauce and a little sugar, and I can add more green onions and stir-fry.

The vegetables are cooked well, the chicken next to it is also tasted, and the soup is almost collected. You can take out the chicken with the heat off, cut into pieces, place on the rice, add pepper and bean sprouts, and finally fry a sun egg and pour it into a pot.The rest of the black pepper sauce, everyone said that delicious Japanese style chicken rice topped with rice, chicken breasts, 2 large pieces of flavored onion, half a sesame oil, Japanese sweet wine, rice flour, Japanese style sesame oil, sugar, Mrs. silk, oyster sauce Qiwei powder spring onion production step 1.

Wash the chicken breast, drain it, and chop it, add seasoning, soy sauce, sugar, oil and sesame oil, and raw flour, mix and stir for 1 hour, and chop the shallots.

Japanese style chicken rice bowl 2.

Add 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 2 teaspoons of miso and half of the bowl of water, add raw powder, add seven-flavored powder, mix the oil and sesame oil and mix well.

3.

Stir fry the onion in the wok and pour in the taro and chicken and some cooking wine. Stir for a while and pour in the blended juice. 4

Sprinkle with green onions for an instant to turn off.