Simple version of chicken oil rice

What is the simple version of chicken oil rice? I believe many people want to know, right? The following is the information I compiled for you about the simple version of chicken oil rice. Welcome to read!

Chicken oil rice simple version 1 the practice of rice cooker marinates chicken wings with chicken oil rice

material

Chicken wings, salted chicken powder, oil, cooking wine, garlic, sesame oil, ginger, onion and rice.

working methods

1. Wash chicken wings and dry them with water. Cut several holes in the surface with a knife or punch holes with a fork. Chop ginger, onion and garlic for use.

2. Heat the oil and sesame oil, stir-fry ginger, onion and garlic until fragrant, then turn off the fire and let it cool slightly, then add about half a pack of salted chicken powder and 1 teaspoon of cooking wine and stir well.

3. Pour the mixed salted chicken powder into the chicken wings and marinate for half an hour (if the amount is large, it needs to be increased accordingly, about 30-60 minutes).

4. Pick up the marinated chicken wings, pour the seasoning into the rice cooker, press the cooking button to heat up the fragrance, then add the chicken wings and cover the pot to stew.

5. Flip 1-2 times on the way. If you jump the button, continue to press the cooking button for a while and continue to stew. Do not open the lid after the second key jump, and continue to simmer for 5- 10 minutes.

6. Add washed rice and appropriate amount of boiled water, which will become very delicious chicken oil rice. After dinner, you can add roast chicken wings and rice for 5- 10 minutes. Tastes better!

skill

Chicken wings and rice will be especially smooth and delicious after being mixed with braised!

Braised chicken with colorful vegetables and oil rice

material

Chicken 1/4, a piece of chicken oil, mung beans, corn, a small bowl of rice.

working methods

1. Wash the rice first and drain it.

2. Add salt, cooking wine, ginger slices, pepper and soy sauce for half an hour.

3. Wash green beans and corn, blanch them in a pot and soak them in cold water for later use.

4. Heat the oil in the pot, put the chicken oil in the pot, and stir-fry the chicken oil slowly over low heat.

5. Pour in the marinated chicken and stir-fry slowly over medium heat until the skin is crisp and yellow, and the house is full of fragrance.

6. Take out the chicken, leave the chicken oil, and quickly stir-fry the washed rice with medium heat, otherwise the rice will easily stick to the bottom of the pot.

7. Pour in the chicken, continue to stir fry, and slowly see the rice turn white.

8. Then pour in a bowl of boiling water, cover it, bring it to a boil over high fire, and simmer over low fire until it is fully cooked.

The practice of chicken oil rice simple version 2 sesame oil chicken oil rice

material

3 cups of glutinous rice, 2/3 cups of rice wine, chicken breast 1 piece, Jiang Mo 30g, sesame oil 100g, chicken essence powder12 spoons, and water half a cup (rice measuring cup).

working methods

1. Wash glutinous rice, add 2 cups of water, and put it in a discharge pot for cooking (add 1 cup of water to the outer pot).

2. Slice chicken breast

3, Jiang Mo and sesame oil together, don't fry too much, Jiang Mo black will be very bitter!

4. Add chicken breast and stir fry together, then add rice wine, half a glass of water and chicken essence powder.

5. After seasoning, add the cooked glutinous rice and stir, and it will become a fragrant sesame oil chicken oil rice.

Fried rice with shrimp

material

Ingredients: chilled shrimp 1 50g, shallots 1, rice 1 00g, ginger1,garlic1.

Seasoning: cooking wine 1 spoon 15ml, soy sauce 2 tablespoons 30ml, sugar 1 spoon 15g, white pepper 2g, sesame oil 2 tablespoons 10ml, oil 2 tablespoons and salt 3g.

working methods

1. Wash the rice for later use.

2. Shell the cooled medium-sized sea shrimp, remove the sand line, and store the shrimp, head, tail and shrimp shell separately.

3. Chop the onion, ginger and garlic respectively.

4. Heat the oil in the pan with high fire, add minced garlic from Jiang Mo and half chopped green onion, stir fry, then add the shrimp head and shell, stir fry and press until the oil in the pan turns red.

5. Pick out the heads and shells of shrimps and put them in a small boiling pot, add 500ml of cold water and salt, continue to cook for10min after the fire boils, and filter out the shrimp soup for later use.

6. Add shrimp red oil to the wok, heat it to 50% heat with high fire, add rice and stir-fry until it is completely covered with red oil, add appropriate amount of shrimp shell soup, bring it to a boil with high fire and simmer with low fire.

7. Put the shrimp in a bowl and mix well with sesame oil, salt and white pepper. When the rice is stewed for 10 minutes, put the shrimp on the rice and cover it again until the rice is cooked.

8. Put the soy sauce into a bowl, add sugar and the remaining chopped green onion to make juice, and pour it on the rice to serve.

skill

1. Stir-fry the shrimp heads and shells in the wok for a little longer, so that the fried red oil is more fragrant. When frying shrimp heads and shells, the amount of oil needs to be slightly larger, otherwise the color of shrimp oil rice is not beautiful enough.

2. Stir-fry the washed rice directly in the pot to make it more elastic to eat, or soak it for 1 hour after washing to make the rice soft and glutinous.

3. The amount of soup is very important when stewing rice, which directly affects the taste of the finished product. Usually, the ratio of rice to water is 1: 1.5.