The practice of stewing chicken nuggets in the rice cooker, the practice of chicken in the rice cook

Chicken stew is currently a common way for people to make chicken, since the advent of the rice cooker, people in the operation and method of chicken stew is very simple, and because of this, many people like to use the rice cooker to stew chicken when eating chicken, then, let me give you a detailed introduction to the specific steps of rice cooker chicken stew?

Method 1: Materials.

Chicken nuggets, in moderation, (Xiaobai doesn't like to eat chicken breasts, chicken necks, chicken feet.) I usually buy whole chicken, I keep these to make soup), lean pork, 1 small piece, red dates, 3, (I like to add a honey oak), shiitake mushrooms, 5, 1 ginger slice, appropriate amount of water.

Method. 1.Wash and drain the chicken pieces and lean meat, soak the mushrooms in water for half an hour, wash and cut the red dates.

2.Put 2 cups of water in the rice cooker.

3.Put the chicken pieces, lean meat, shiitake mushrooms, red dates, ginger slices, (dates) into a stainless steel basin and add water. Finally, put it in the electric pot and cover it (otherwise the water vapor will enter and the chicken soup will not taste good).

4.Press the cooking gear of the electric pot and cook until it jumps to the holding setting, that is, the water in the inner pot is boiled dry, and you can take it out and add salt and monosodium glutamate to taste.

Method 2: Materials.

Appropriate amount of chicken nuggets, 1 small piece of lean pork, 3 red dates (plus a honey oak), 5 shiitake mushrooms, 1 slice of ginger, and an appropriate amount of water.

Method. 01.Wash and drain the chicken pieces and lean meat, soak the mushrooms in water for half an hour, wash and cut the red dates.

02.Put 2 cups of water in the rice cooker.

03.Put the chicken pieces, lean meat, shiitake mushrooms, red dates, ginger slices, (dates) into a stainless steel basin and add water. Finally, put it in the electric pot and cover it (otherwise the water vapor will enter and the chicken soup will not taste good).

04.Press the cooking gear of the electric pot and cook until it jumps to the holding setting, that is, the water in the inner pot is boiled dry, and you can take it out and add salt and monosodium glutamate to taste.

Method 3: Materials.

Chicken, mushrooms, fungus, potatoes, tofu, lettuce and other ingredients, dried red pepper, two star anise, cinnamon, a little pepper, a few slices of ginger, a few garlic, light soy sauce, cooking wine, salt, green onions.

Method. 1. Chop the chick into chicken pieces, wash it with hot water several times to wash off the blood water (I don't like water, so use this method), and drain the water.

2. Heat the wok with oil for 5 minutes, add dry red, star anise, cinnamon, peppercorns, ginger slices, garlic and stir-fry until fragrant, then put in the drained chicken pieces, fry on high heat until the chicken pieces are fragrant, add light soy sauce, cooking wine, salt and sugar and stir-fry evenly, add water to cover the chicken pieces, and simmer for 20 minutes.

3. Add mushrooms, fungus and other ingredients that are resistant to cooking and simmer for 20 minutes, and finally add potatoes, lettuce and other ingredients that are not resistant to cooking to cook, then add green onions and start the pot.

As mentioned above, in the process of cooking chicken stew with a rice cooker, it can be carried out according to the three methods introduced in the article, and those who like to eat chicken, if they do not have a special understanding of the process of stewing chicken, they can refer to the three methods introduced in the text, and at the same time, it should be noted that the ingredients must be prepared before cooking.

Let's make a huge dish of shiitake mushroom chicken nuggets today. The rich aroma of the sauce penetrates into the pot, the chicken is soft and rotten, the potato flour is glutinous, and the shiitake mushrooms are tender, so simple that you can see it at a glance

Step 1: Let's cut the chicken thighs first. Diligent friends can also go to the bone, which is more refreshing to eat, and if you want to be as lazy as me, you can not go to the bone.

Step 2: Add half a spoonful of salt, one spoonful of soy sauce, one spoonful of starch, and one spoonful of cooking oil. Mix well and marinate for half an hour, which will not only remove the fishiness, but also make the chicken more flavorful.

Step 3: Then cut both the shiitake mushrooms and the potatoes, both of which are my favorite ingredients.

Step 4 Before stir-frying, let's mix the sauce first, put a spoonful of light soy sauce, a spoonful of cooking wine, two spoons of teriyaki soy sauce, a spoonful of oyster sauce, half a spoon of salt, a little sugar, half a spoon of pepper and four spoons of water, mix well and use it later.

Step 5: Pour a little oil into the pot (I shook my hands a little and poured a little too much.) Everyone controls the amount).

Step 6: Add the green onions.

Step 7: Fry until it changes color.

Step 8 Then put the marinated chicken in it and stir-fry until the color of the chicken is a little whitish on the surface.

Step 9: Pour in the potatoes and shiitake mushrooms and stir slightly.

Step 10: Then pour in the sauce that has been prepared earlier.

Step 11 takes about half an hour to cook, and if you want to make it more flavorful, you can simmer for another half an hour.

Step 12: The chicken cooked in a rice cooker is fragrant and flavorful.

Step 13 You can easily remove the bones with a light clip of chopsticks Okay, let's eat.

1. Rice cooker chicken

Ingredient breakdown. Chicken one.

8-10 green onions.

Ginger 3 slices. Salt about 8 grams.

Light soy sauce a little.

Dark soy sauce a little.

Original flavor.

Pot process. Half an hour is time-consuming.

Easy difficulty.

Steps to prepare a rice cooker for baked chicken

1. Wash all ingredients, cut the green onion into sections, and mix the dark soy sauce and light soy sauce together.

2. Put the green onion and ginger at the bottom of the rice cooker.

3. Coat the chicken skin with salt and raw soy sauce in order, and put some salt in the chicken cavity, and only apply the chicken skin to the soy sauce, so that the baking color is good.

4. Discharge the chicken rice cooker, press the rice cooking button, wait for the button to trip, stuffy for about 5 minutes, turn on the rice cooker, flip the chicken, and then press the button, when tripping for the second time, stuffy for about 8 minutes, open it and prick it with chopsticks, no blood outflow indicates that it is cooked, if there is, cover the lid and simmer for a few more minutes.

5. My chickens are ready! It smells so good

Tips. It is best to use 750-900 grams of free-range chicken, don't put too much soy sauce, just use it to adjust the color, and the whole chicken skin should be evenly coated with raw soy sauce! Put 2 green onions in the chicken cavity.

2. Braised chicken in a rice cooker

Ingredients. 1 chicken.

Seasoning. Salt. Scallions. Ginger.

Garlic. Aniseed. Light soy sauce. Dark soy sauce.

Barbecue sauce. Grape seed oil.

The preparation of the rice cooker for braised chicken

1.Wash the chickens and check for feathers.

2.Chop into small pieces and clean off the chicken lungs.

3.Wash the chicken and control the moisture.

4.Add a bag of Daiki Daiki barbecue sauce.

5.Add the dark soy sauce.

6.Add light soy sauce.

7.Add a little grapeseed oil.

8.Add green onions, ginger slices, garlic slices, and star anise.

9.Stir well and marinate for more than 2 hours.

10.Pour the marinated chicken into the rice cooker, turn it on, and after about 20 minutes, it will automatically jump, and it's okay, press it again. Repeat 2-3 times until the chicken is cooked through.

11.The chicken is cooked and cooked, and it is ready to be removed from the pan.

Content from the user: Wind Forest Network Database.

Chicken soup for a good conversation.

1. Cut the chicken into pieces, wash it, put it in the rice cooker, add white wine and ginger slices (5-6 slices) (no green onions, it is easy to mix the soup), and add 2-3 times the water of the chicken pieces.

2. Press the heating button to start heating, after boiling, froth while the soup is rolling, then lift the button to cut off the power, and press the heating button again when the temperature of the chicken soup does not tumble, then turn off the power, repeat 3 times, and it's OK.

The chicken broth is very clear.

If you want to stew chicken soup in a rice cooker, it is recommended to use a container with a lid to pack the chicken, add an appropriate amount of cold water and cover the lid and stew it through the water, so that the stewed chicken soup tastes good and the nutrition will not be lost.

When buying whole chicken or please buy it, ask the master to cut it into pieces, and pass it in boiling water first, the purpose is to remove blood and fishy smell. Remove the chicken, change the water, and put three or four slices of green onion and ginger in the water. The water is boiled, put in the chicken, of course, if you want to eat more nutritious, you can put peanuts, glutinous rice, lotus seeds ...... in the belly of the chicken.

Bring to a boil on high heat (on the cooking setting) for 30 minutes, then turn to low heat (on the cooking pot) for an hour. The chicken broth itself is very delicious, no need to add MSG, just add salt to taste.

The bookstore has a book that specializes in recipes, and they all have detailed .........

How do you cook chicken stew in a rice cooker? Clean up the chicken, add green onions, ginger and garlic, light soy sauce Orleans seasoning and marinate for 30 minutes, put green onions and ginger in the pot, and add the chicken.