What are the ingredients for chicken rice bowls? Will you do it?

Introduction: Many people like to eat rice bowls, and after a morning's hard work, it is a particularly happy thing to have a fragrant rice bowl at noon. I particularly like chicken rice bowls in rice bowls, and I usually come to operate them at home when the time comes, so let's teach you how to do chicken rice bowls today, and those who are interested should try it at home.

The name is chicken rice bowl, and chicken is definitely indispensable, so you can go to the supermarket or market in advance to buy some and put it at home for later use. Then prepare salt, sugar, pepper, starch, shredded ginger, these things are basically available at home, just use them directly. Cut the chicken into large slices, then add salt, sugar, pepper, starch, and ginger shreds.

Prepare the side dishes, zucchini, tomatoes, onions, garlic are all chopped and set aside. Speaking of which, I'm feeling a little hungry.

After the ingredients are ready, start the next step, heat the oil in a pan, add onions, garlic and tomatoes to fry them until they are fragrant. Then, stir-fry the zucchini until soft, add salt, and tomato sauce to taste. Spread the marinated chicken on top, cover the pot and let it simmer for a minute.

Finally, stir-fry evenly, sprinkle a little chives on a plate and it's done. Then pour it over the already served rice and start enjoying.

In addition to this, there are other ways to do this. For example, mix the chicken breast, ginger, mushrooms, a little egg white, a little salt, oil, cooking wine, pepper, corn starch, mix and marinate for an hour. Then add two tablespoons of oyster sauce to half a bowl of water, a spoonful of light soy sauce, a little sugar, and a little sesame oil.

Mix together and prepare to thicken. After the shallots are stir-fried in the pot to bring out the fragrance, pour in the shredded mushrooms and chicken and stir-fry for a while, then pour in the adjusted juice to thicken and stir-fry evenly, sprinkle with chopped green onions. Because the chicken breast cooks relatively quickly, everyone can stir-fry for about 10 seconds to pour in the thickened juice.

I'm sure everyone has been to Lanzhou ramen restaurant to eat ramen. The most distinctive signature dish of the ramen restaurant is the rice bowl, the tomato rice bowl, the beef pepper rice bowl, etc., in fact, the soul of the rice bowl is undoubtedly the sauce dish mixed with white rice, which is quite delicious.

Its practical chicken with some other vegetables can also make a delicious and delicious rice bowl, so that you will forget to return, today we will introduce you to a chicken rice bowl soul method.

First of all, we prepared some basic ingredients for making chicken rice bowls, mainly chicken thighs, vegetable toppings such as potatoes, onions, carrots, curry and so on.

We remove the bones from the chicken thighs and cut them into small pieces, the potatoes and carrots are cut into small cubes of the same size, and the onions are also cut into small pieces for later use.

Heat the oil, wait for the oil temperature to be five or six hot, then put the onion slices into the hot oil for medium heat and fragrant, then put the chicken into the high heat and quickly stir-fry the fat of the chicken skin to fully excite the oil, and at the same time make the chicken mature quickly, and then pour the potatoes and carrots into the pot for stir-frying, and at the same time add an appropriate amount of water to boil, boil the diced potatoes and carrots until ripe, and finally season them appropriately, add salt to the pot and cook the curry paste until melted, Then, according to the consistency of the soup, add water starch appropriately to make the chicken and vegetable soup thicker.

Next, prepare a plate and shape a bowl of rice with a small bowl inside the plate, then add it on top of the rice. Chicken curry with potatoes. Rice and chicken curry are perfectly blended together, and a chicken rice bowl is made.

If you don't like to eat curry, you can also change to other cooking methods, which after all, according to personal taste choice, can be made into a general salty flavor, so friends who like this chicken rice bowl can also try to make it at home, the process is also very simple.

I won't do it, but I know the material. Ingredients: Chicken cut into large slices, salt, pepper, ginger, zucchini, tomato, onion, garlic, etc.

Material. 1 chicken thigh, 2 potatoes, lettuce, soy sauce spine, sugar, chopped black pepper, garlic powder, green onion.

Method. 1.Cut off the meat on top of the chicken thigh, leave one shank, and wash well.

2.Prick some holes in the chicken with a fork and marinate with all the spices.

3.Every two hours, turn the marinated meat over to allow it to absorb the flavor.

4.Put a little oil in a pan and fry the chicken on both sides.

5.Add oil to a frying spoon, add some sugar and boil until caramelized, then stir-fry the fried chicken and potatoes in the pan.

6.Pour the seasoning of the marinated meat into 5 and add some water to simmer.

7.Turn off the heat after the soup is thickened.

Tips. The potatoes I added in it are because our family Xiaofei likes to eat potatoes very much, and the chicken with potatoes is very right, so there are potatoes in this rice bowl, and there should be sake when marinating meat, and my family doesn't have it, if you have it, you have to add sake to marinate. The chicken rice bowl wrapped in lettuce and wild potatoes is very delicious.

Diced chicken thighs, diced carrots, potatoes and onions. Blanch the cauliflower in a pot with boiling water, remove and drain the water for later use.

Heat oil in a pan and stir-fry the potatoes and carrots for a while. Add the chicken thighs and stir-fry for a while. Add seasoning to taste. Add water and bring to a simmer.

The rice is placed upside down on a plate and served with cauliflower. After about 10 minutes, when the soup becomes thicker, add the onion cubes and stir-fry slightly. Thicken with water starch and remove from the pan. Pour over the rice and sprinkle with black sesame seeds.

The "Three Deadly Sins" of rice bowls

There is more oil and salt. The black soy sauce is shiny and shiny. Although this kind of rice bowl is delicious and appetizing, it may also cause excessive salt and fat intake, especially for people with obesity and high blood pressure.

The amount of vegetables is small and the variety is single. The amount of vegetables in most rice bowls is very small, often a ** rice covered with a thin layer of vegetables, far from meeting the requirements of half a catty of vegetables per meal. At the same time, the types of vegetables in the rice bowl are relatively simple, and eating a certain type of rice bowl for a long time may cause insufficient intake of other nutrients.

Lack of coarse grains. At present, the staple food of rice bowl is mostly white rice, and there is a lack of whole grains, beans and potatoes. From a nutritional point of view, the requirements for staple foods are to match the thickness as much as possible, and the nutrient ratio is balanced and rich, and most rice bowls do not meet this requirement.

More meat and less vegetarian. Although there are many varieties of rice bowls, rice bowls such as pork ribs, braised pork, beef, chicken, and fish are basically rice bowls with more meat and less vegetables, while vegetables have fewer varieties of rice bowls, so it is difficult to achieve a reasonable ratio of meat and vegetables no matter what kind of rice bowls.

Braised chicken nuggets.

Ingredients: 1 kg net weight of bamboo shoot chicken, 200 grams of water magnolia slices (winter bamboo shoots are also available).

Ingredients: 150 grams of soy sauce, 6 grams of refined salt, 50 grams of sugar, 50 grams of cooking wine, 4 grams of monosodium glutamate, 40 grams of water starch, 40 grams of green onion and ginger, 2 kg of vegetable oil (actual consumption of 160 grams).

Method: 1) Wash the bamboo shoots and chicken and chop them into centimeter-square pieces; slices of magnolia slices; Cut the green onion into sections; Ginger slices. 2) Put the oil into the pot, burn until eight mature, put the chicken pieces in a pot, add a little soy sauce to grasp well, fry in the pot until golden brown, remove and drain the oil. 3) Another pot, put a little oil, after heating, add the green onion and ginger slices and stir slightly, that is, water, soy sauce, cooking wine, refined salt, sugar, monosodium glutamate, water magnolia slices, chicken pieces, after boiling, skim off the foam, turn to a slight fire, rely on ten minutes, wait for the soup to burn half off, the chicken is soft and rotten, turn to high heat, pick off the green onion and ginger, thicken with water starch, and pour the oil out of the pot.

Features: The color is red and bright, soft and fragrant.

Ingredients: When the chicken pieces are fried, the oil temperature should be hotter, and when the chicken pieces are fried until the surface is hard, remove them. Therefore, the dish uses bamboo shoot chicken, so the stew time should not be too long, so as not to stew too badly.

In addition, it is necessary to grasp it well, when the chicken nuggets are almost rotten, turn to high heat immediately to collect the juice, do not wait until the chicken nuggets are rotten, there is still a lot of soup, so that the chicken nuggets have no taste.

Method: 1. Steam the rice and debone the chicken thighs, I like to use the scissors used in the kitchen to debone the chicken thighs. Start by cutting the chicken thighs along one side. Then gently remove the meat around the bone.

2. Sprinkle the chicken with salt and freshly ground black peppercorn. The skinned side is evenly coated with a layer of soy sauce. To make it easier for the chicken to absorb the flavor, you can use the back of the knife to pat it a few more times.

3. Set aside the chicken to marinate, wash the vegetables, and shred the peppers.

4. Mix a serving of black pepper juice: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 3 tablespoons of water or broth, 1 tablespoon of sugar, and grind a little black pepper.

Add a little oil to a frying pan, heat it, add the chicken, fry it until golden brown on both sides, then pour in the black pepper and simmer slowly over medium-low heat, so that the chicken can slowly absorb the flavor, but the soup should not be dried up.

6. At this time, you can fry chili peppers and bean sprouts, fried bean sprouts, I like to add peppercorns, salt, white pepper and vinegar. I like to stir-fry chili peppers with salt, light soy sauce and a little sugar, and you can add more green onions to stir-fry together, the taste is better

7. After the vegetables are fried, the chicken next to it is also delicious, and the soup is not much different, you can turn off the heat and take out the chicken, cut it into pieces, put it on the rice, then put the chili pepper and bean sprouts, and finally fry a sun egg and pour the remaining black pepper juice in the pot.

Chinese-style chicken rice bowl.

Steps: 1.Wash the chicken breast and cut into shreds, peel and shred the ginger, soak the mushrooms in hot water and cut into shreds, chop the green onions, and chop the shallots.

2.Chicken breast mix ginger, shiitake mushrooms and a pinch of egg whites, a pinch of salt, oil, cooking wine and pepper, cornstarch and stir well.

Marinate for 1 hour.

3.Add 2 teaspoons oyster sauce, 1 teaspoon light soy sauce, a little sugar, a little sesame oil, oil and a little corn starch to half a bowl of water.

Thicken evenly and set aside.

4.After the shallots are stir-fried in the pot to bring out the fragrance, pour in the shredded mushrooms and chicken and stir-fry for a while, pour in the adjusted juice to thicken, stir-fry evenly.

Stir-fry the chopped green onion evenly.

5.Pour over the rice and serve with the stir-fried greens.

The chicken breast cooks quickly, so stir-fry on high heat for about 10 seconds to pour in the seasoned juice to ease the sourdough.

Chicken slices are suitable for making green pepper chicken slices rice bowl, I think the chicken itself has a very light taste, and it is more flavorful to stir-fry with green peppers, and it is delicious to make rice bowls.

If you have chicken slices, you can make green pepper chicken slices, and if you make that rice bowl, it will be delicious, because if you have chicken, it will be delicious with that green pepper.

Chicken slices are also suitable for making rice bowls, chicken slices are marinated and then fried, fried and then put in the rice to buy potatoes, and then steamed, this kind of rice bowl is particularly delicious, suitable for making rice bowls.

Chicken slices We can make chicken curry rice bowls. The rice bowl is very delicious.

We can also make chicken slices into spicy rice bowls, or rice bowls made with soup.

You can add some green peppers to the chicken slices, so that the taste will be better, and it is also more suitable for rice bowls and rice.

The practice of pouring chicken breast rice bowl is to marinate the chicken breast with cooking wine after cleaning it, heat the oil in the pot, build the machine road, stir-fry the road, add green onions, ginger and garlic, soy sauce, monosodium glutamate, salt and other seasonings during the period, as long as the fried dish is directly that. That lid is placed on top.

The method of chicken breast rice bowl is also very simple, cut the chicken breast teeth into small pieces, put oil in the pot later, put the chicken breast, stir-fry it, cover it directly on the rice after frying, add a very delicious chicken breast, and the rice bowl is ready.

Wash the chicken breast, cut it into cubes, put oil in the pot, add green onion and ginger and stir-fry until fragrant, add chicken breast and stir-fry evenly, add seasoning, stir-fry evenly and layer out and cover the rice.

This one is very simple, put in salt monosodium glutamate cooking wine, and put a little soy sauce on it.

Ingredients. Sugar to taste.

Green onions to taste. 1 bundle of baby cabbage.

Sesame oil to taste. Ginger to taste.

Light soy sauce to taste. 3 teaspoons oyster sauce.

2 pieces of meat on top of the chicken thighs.

Cooking wine to taste. Oil to taste.

Number of diners: 1-2 people. Steps.

1.Wash the meat on the chicken thighs, cut the surface with a knife, add a little oil, sesame oil, light soy sauce, cooking wine, sugar, mix and stir evenly, marinate overnight.

2.Wash and chop the baby cabbage, chop the ginger, and chop the green onion.

3.Fry the chicken first and seal it on 2 sides, seal the gravy, fry until it is seven or eight ripe, and pick it up for later use.

4.Add 2-3 teaspoons of oyster sauce, a small half bowl of water or soup, a little sugar, and a little corn starch to the marinade. Add ginger slices to baby cabbage, fry in cooking wine for a while, pour in chicken pieces, stir-fry evenly with the prepared sauce, simmer for 3-5 minutes until the juice is quickly reduced, sprinkle a little green onion and sesame oil and fry evenly.

5.It's best served with rice.

Tips: The longer the chicken is marinated, the more flavorful it is!

A person's lunch is always improvised, and I wonder what else is in the refrigerator? I suddenly wanted to make a claypot rice to eat, but the ending became a rice bowl, alas, next time remember not to be greedy.

Ingredient list Add to the purchase list.

30 60 minutes |Cutting piers (primary).

Chicken, rice, greens, corn, peas, carrots.

Cooking steps: Step 1 6

Prepare the ingredients. Step 2 6

Soak raw rice in boiling water until soft, boil water over high heat and turn to low heat to simmer slowly, or cook it directly in a rice cooker.

Step 3 6 Prepare the chicken when cooking, add boiling water and cooking wine to blanch the chicken to remove the blood, heat the oil, add ginger, garlic and dried chili peppers and stir-fry until fragrant, pour in the chicken and stir-fry until the chicken fat bursts out, add light soy sauce, soy sauce, chicken soup, brown sugar, and cook until the soup is still there.

Step 4 6 corn peas and carrot cubes are bought frozen in the supermarket, thawed or directly thrown into cold water to cook, put a little salt to taste, and the time is more afraid that the peas are not ripe and cannot be eaten. Finally, throw the greens into the boiling water, scald them and scoop them up.

Step 5 6 forgot that the rice was cooked quickly and the bottom was pasted, fortunately, it can still be eaten, and the green onion is put to save the burnt taste of the paste, but it is quite fragrant, hehe.

One last step. If you can't make claypot rice, you can only change it to rice bowls.