Braised chicken and rice(huang men ji mi fan jie sai si fang cai )

Braised chicken and rice

Introduction:

"Yellow stewed chicken rice is also called fragrant chicken pot, thick juice chicken pot rice. It is a historical and traditional food, originated in Jinan. In the earliest period, jilingyuan, a famous restaurant of Jinan Fulu cuisine, was very popular for its famous chefs and delicious dishes. Rich businessmen and dignitaries came in droves. Together with huiquanlou and jufengde, they were known as the three famous shops in the provincial capital. Its signature dish "stewed chicken with 100 herbs" was deeply loved by Han Fugui, then chairman of Shandong Province. He once rewarded 30 pieces of silver for this, and praised that "this chicken has unique ingenuity, is superior to the top grade, should be a unique."

Production steps:

Step 1: wash the chicken wings and mushrooms together, chop the chicken wings from the middle with a knife, and cut the mushrooms in half;

Step 2: marinate the chicken wings and mushrooms with seasoning for 15 minutes;

Step 3: pour 250g rice and 500ml water into the pot and soak for 10 minutes; pour oil into the bottom of the pot, put in the marinated chicken, and then pour in the marinated rice and water;

Step 4: cover the pot and start the function of stewing rice;

Step 5: after cooking, stir the ingredients evenly.

Materials required:

Chicken Wings: 400g

M: 250 g

Onion: 5 segments

Oyster sauce: 15g

Cooking wine: 10 ml

Oil: 10 ml

Mushroom: 6

Ginger: 4 tablets

Onion: 50g

Soy sauce: 10 ml

Salt: 6 g

Water volume: 500ml

Note: 1, if the salt is not enough, you can add some soy sauce.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Huang Men Ji Mi Fan Jie Sai Si Fang Cai