Chicken rice with assorted vegetables(shi cai ji fan )

Chicken rice with assorted vegetables

Raw materials for chicken rice

1 cup of rice (sticky rice is better), 1 / 2 cup of sliced red turnip, 1 / 2 cup of sliced mushroom, 2 tbsp of sliced mustard, 6 liang of diced chicken, 1 / 3 cup of green beans, 1 / 2 cup of soup (or replace with chicken essence). Half tbsp soy sauce, a little pepper, 1 tbsp oil, 1 tbsp wine.

Processing steps of chicken rice with assorted vegetables:

1. Add the soaked water (about half a cup) to the green beans, cover them with the microwave oven, use the preservation paper, leave a hole for the steam to drain, cook them with hi (high heat) for two minutes, take them out, cool them with clean water, and take them out to drain.

Soak pickled mustard in water for 5 minutes, minus the salty and spicy taste.

Mix chicken with marinade.

Wash 4 meters, put it into the container, add 1 tbsp of soup and oil, mix well. Put chicken, mustard, mushroom and shredded carrot on the rice noodles in turn, and cover

Leave a hole for steam to drain and cook for 15 minutes with hi. Take out, mix the vegetables and rice, cover, cook with hi (high heat) for 5 minutes until the rice is cooked, add green beans and mix well, cover, cook with toast for another 3 minutes. Remove and leave for five minutes.

Green beans = peas; soy sauce = light soy sauce

Chicken rice with assorted vegetables

The method is simple: 1 cup rice, 1 / 3 cup green beans, 1 / 2 cup soup (or replace with chicken essence).

Material Science

One cup of rice (sticky rice is better), half a cup of shredded carrot, half a cup of sliced mushroom, two tbsp of pickled mustard, six taels of chicken, 1 / 3 cup of green beans, and one and a half cups of soup (or chicken essence instead).

Seasoning

Half tbsp soy sauce, a little pepper, 1 tbsp oil, 1 tbsp wine.

practice

1. Add the soaked water (about half a cup) to the green beans, cover them with the microwave oven, use the preservation paper, leave a hole for the steam to drain, cook them with hi (high heat) for two minutes, take them out, cool them with clean water, and take them out to drain.

Soak pickled mustard in water for 5 minutes, minus the salty and spicy taste.

Mix chicken with marinade.

Wash 4 meters, put it into the container, add 1 tbsp of soup and oil, mix well, put chicken, mustard, mushroom and shredded carrot on the rice noodles in turn, cover with a hole to let the steam out, and cook with hi for 15 minutes. Take out, mix the vegetables and rice, cover, cook with hi (high heat) for 5 minutes until the rice is cooked, add green beans and mix well, cover, cook with toast for another 3 minutes. Remove and leave for five minutes.

notes

Green beans = peas; soy sauce = light soy sauce

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Chinese PinYin : Shi Cai Ji Fan