Chicken hand pilaf -- Xinjiang flavor(ji rou shou zhua fan xin jiang wei dao )

Chicken hand pilaf -- Xinjiang flavor

Introduction:

"Xinjiang hand pilaf is no stranger to those who love to eat. It is a delicious food in Xinjiang. It is not only delicious, but also has high nutritional value. It is said that it was invented by a doctor in Xinjiang in order to keep healthy. According to legend, there are many kinds of pilaf, including chicken, duck, rabbit and goose. Conditional also take Snow chicken or pheasant to do rice! In addition to the different meat on the pilaf, there are many kinds of auxiliary materials, such as raisins, apricots and chickpeas. Some people like to pour yoghurt on the top of the pilaf and eat it together. Some people also like to press the ripe thin skinned steamed buns from Xinjiang on the pilaf and mix the pomegranate fruits in the pilaf. It's also common in restaurants. "

Production steps:

Step 1: Ingredients: yellow and red carrots, rice (I used fragrant rice this time, it tastes great), onion, fresh Sanhuang chicken, vegetable oil and salt, raisin

Step 2: yellow and red carrots

Step 3: cut the chicken into large pieces, wash the rice, soak it in water, wash the carrot and cut it into thick strips, peel the onion and then cut it into thin strips. Generally, you can use a pig iron pot to make pilaf.

Step 4: pour clear oil into the pot and heat it to 70%. Add salt, stir with spoon and stir fry with onion

Step 5: add the chicken and stir fry until the meat is golden,

Step 6: pour in the yellow and red carrots; stir well until the carrots are soft

Step 7: take out the soaked rice, pour it from the side of the pot, and flatten it. It's better to cover all the meat. Leave some rice in the middle to make the taste fully integrated into the rice. After the rice is leveled, add water. The height should be determined according to the draught of the rice. Water is generally 2 cm higher than rice.

Step 8: add dried grapes, cover the pot tightly, medium heat for 10 minutes, at this time, the water is basically gone, change the low heat to another 30 minutes.

Step 9: mix the rice and carrots well, which can remedy the lack of salt. Then it's out of the pot. Oily, fragrant rice grains, soft and tender chicken, just like delicious pilaf

Materials required:

Rice: right amount

Carrot: right amount

Onion: right amount

Chicken leg: moderate

Yellow radish: right amount

Raisins: moderate

Salt: right amount

Vegetable oil: right amount

Note: you can use cucumber and tomato to do some cold dishes, or do skin spicy red, so it's not greasy to eat. If you like yogurt and pilaf together, the taste is not the same! In a word, there are many patterns of pilaf. If you know the basic method, you can try to add something you like! Attention, the amount of salt is very important, too little is not fragrant, more you know, suggest not sure, would rather less, if less can also add after the pot. The rice can be soaked first or not. The soaked rice needs less water

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: Original

Chinese PinYin : Ji Rou Shou Zhua Fan Xin Jiang Wei Dao