Braised chicken with rice

Overview

How to cook Braised chicken with rice at home

Tags

• staple food
• side dishes
• home cooking
• shandong cuisine
• rice
• lunch
• chicken legs
• cooking wine
• dried chili pepper
• light soy sauce
• mushrooms
• sugar
• ginger slices
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Cut the chicken legs into pieces, remove the chicken skin and cut into pieces, slice the mushrooms, slice the ginger, and cut the green pepper into sections. Cut the ingredients and set aside. Hot pan with cold oil

   

2. 2 Remove the cut chicken skin. (Chicken skin will be too greasy if it is just stir-fried with chicken and then simmered, so I like to drain the oil from the chicken skin first. The oil is fragrant and tastes good. Some people don’t like to eat the leftover chicken skin, so throw it away.)

   

3. 3 Start frying chicken skin

   

4. 4 Remove the chicken skin until it turns golden brown and crispy.

   

5. 5 When the oil cools down a little, put sugar in the pan and stir-fry the sugar color

   

6. 6 The color of the sugar turns brown

   

7. 7 Add chicken and stir-fry evenly

   

8. 8 Then add the chicken skin and stir-fry the mushrooms evenly

   

9. 9 Then add ginger slices and dried chili peppers

   

10. 10 Put cooking wine and light soy sauce

    

11. 11 Transfer to a casserole, add appropriate amount of water, cover and simmer for twenty minutes

    

12. 12 After twenty minutes, add green pepper segments, salt and pepper, and simmer for another five minutes

    

13. 13 It's ready after the green peppers are cut off.

    

14. 14 Perfect with a bowl of rice.