Baked Portuguese Chicken Rice
Practice:1. wash the chicken, cut into large pieces, and then mix well with the marinade.2. peel the onion, cut 1/4 onions into small grains, and slice 1/4.3. peel the carrots and potatoes, cut corners, boil them in boiling water for 5 minutes, drain and put them out for standby.4. mix 3 tbsp ginger sauce, 3/4 bottle coconut milk, 3/4 bottle chicken soup and 5 tbsp fresh milk.5. beat the eggs in a bowl.6. preheat the pan, add butter and onion granules, stir fry until golden yellow, then add egg liquid and rice. When the rice is fragrant, put it on the baking tray.7. add a proper amount of oil to saute ginger slices, then add chicken, fry until the surface is golden, and then put them away for standby.8. add onion slices and stir fry until fragrant, then add potatoes and carrots, stir fry all the ingredients slightly until fragrant, and then add Portuguese chicken juice and chicken. Then add salt and fennel powder, cover and simmer for half an hour. Stir occasionally to prevent scorching.9. preheat the oven at 200 ° C (oven degree 6).10. after stewing until the juice is thick, spread the juice on the egg fried rice noodles, sprinkle with shredded coconut, and then bake in the oven until the surface is golden.
Step 1 . A large collection of all raw materials.
Step 2 . Stir fry onion slices with butter in hot pot.
Step 3 . Put the fried rice with butter and onion cubes into the baking pan.
Step 4 . Mixed Portuguese juice.
Step 5 . Stir fry potatoes and carrots.
Step 6 . Pour the cooked Portuguese chicken juice onto the fried rice, spread it with a layer of cheese, and bake it in the oven until the surface is golden.
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