嫩雞菇菇栗子飯(電子鍋版)

列印

3,354

忙碌的日子裡一樣可以輕鬆煮
只要備好材料一鍵按下
馬上就有香噴可口的飯菜上桌囉!!

份量5人份烹調時間45分鐘

食材

去骨雞腿 3隻

雪白菇,鴻喜菇各1包

栗子 8-10顆

醬油,白胡椒粉適量

蒜頭少許

白米 3杯

1 去骨雞腿切適合大小加入適量醬油白胡椒蒜頭醃製1小時煎至5分熟逼出雞油備用 (也可以前一晚就準備好放冰箱冷藏) 熟栗子切碎,米洗淨3杯米2.8杯水~備用
2 將雞肉與雞油及菇菇,適量醬油鹽巴調味全部倒入白米放入電鍋中按下煮飯鍵即可
3 煮熟後不要馬上掀開再悶個10分鐘左右倒入栗子在悶一下下起鍋前拌勻灑上一些毛豆增加口感完成

贊助

小撇步

喜歡甚麼菇類都可以自己變化喔
更多分享花媽歡樂甜心派
https://www.facebook.com/yiyi0719

2015/03/11 發表

討論共 4 則

看更多留言

Andie Chang

Ingredient: 3 boneless chicken legs, 1 package of Shimeji mushrooms, 8-10 chestnuts, moderate amount of soy source and white pepper, few amount of garlics, and 3 cups of rice (1 cup = 150g). *using the special measuring cup which comes with the electric rice cooker*

Instructions: Step1. Chopping chicken into slices and add in moderate amount of soy source, white pepper, and garlics. Then, set aside for 1 hour to let the flavour penetrate through. (you can prepare it the day before and keep it in the fridge). After that, fried the chicken for 5 mins till the chicken oil come out. Chop up the cooked chestnuts, rinse the rice with water once or twice, and set aside.

Step2. Place the rice, chicken, chicken oil, and shimeji mushrooms with pinch of soy source, white pepper and salt in the inner pot. Then, click the switch. *remember to add water to the rice in the inner pot up to the corresponding mark on the inside wall, the number of the mark corresponds to the number of cups*

Step3. Simmer for 10 mins when the rice is done, after that add in chestnuts and simmer for a while. Finally, using the rice spoon stirring the rice and add in some edamame if you wish to.

2 年前