Japanese-style chicken risotto is replaced with salad dressing instead of oil, the calories are lower, the rice grains are distinct and not agglomerated, so that the cooked risotto has a more aroma, and the taste will be emulsified with a bit of scent, making people unconsciously Take one bite at a time!
Japanese-style chicken risotto is delicious and easy to eat!
White rice 2 m cup / boneless chicken leg meat 2 pieces / fresh shiitake mushrooms 4 / cooked soybeans 50g
2 tablespoons of salad dressing / 1 tbsp of soy sauce / 1 tbsp of rice wine
Water 2 meter cup
Preparation for cooking
1. Bone chicken legs, need to cut
2. The mushrooms are washed and cut into thin slices.
3. Wash the rice and drain it.
Preheat the pan, add the chicken leg meat (the leather surface needs to face down) and 2 tablespoons of the salad dressing, remove the meat taste to make the meat more tender, heat it with medium and small heat, let the chicken skin face fry yellowish
Add the mushrooms and stir-fry
Put in rice
Stir the rice with the ingredients in the pot
Put the fried ingredients into the electric cooker, add water and soy sauce, rice wine
* 1 meter cup of water in the outer pot of the electric cooker, press the switch to cook
After the cooking switch jumps, please suffocate for 15 minutes, open the lid and put the cooked soybeans into the mix.
Easy to finish Japanese risotto dishes deliciously served