日式雞肉炊飯Japanese chicken risotto

日式雞肉炊飯改用沙拉醬來替代油脂,熱量更低,米飯粒粒分明而不結塊,讓煮出來的炊飯更增添了香氣,口感上還會帶點乳化順口,讓人不知不覺地一口接一口呢!
日式雞肉炊飯簡單方便就很好吃囉!

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!


食材:
白米2米杯/去骨雞腿肉2片/新鮮香菇4朵/熟毛豆仁50g
調味料:
沙拉醬2大匙/醬油1大匙/米酒1大匙
加入水量:
水2米杯

Ingredients:
White rice 2 m cup / boneless chicken leg meat 2 pieces / fresh shiitake mushrooms 4 / cooked soybeans 50g
seasoning:
2 tablespoons of salad dressing / 1 tbsp of soy sauce / 1 tbsp of rice wine
Add water:
Water 2 meter cup


步驟1
料理準備
1.去骨雞腿肉,需切塊
2.香菇沖洗過,需切薄片
3.米洗淨,需瀝乾水分
步驟2
平底鍋預熱,放入雞腿肉(皮面需朝下)以及2大匙沙拉醬,去除肉味讓肉質更鮮嫩,以中小火加熱,讓雞皮面煎微黃上色
步驟3
再放入香菇片,進行拌炒
步驟4
放入米粒
步驟5
把米跟鍋裡的食材均勻拌炒
步驟6
把拌炒好的食材,放入電鍋內,同時加入水量和醬油、米酒
*電鍋外鍋1米杯水,按下開關進行蒸煮
步驟7
蒸煮開關跳起後,請悶15分鐘,開蓋把熟毛豆仁放入拌勻
步驟8
輕鬆完成日式炊飯料理美味上桌

step 1
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.
Step 2
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
Step 3
Add the mushrooms and stir-fry
Step 4
Put in rice
Step 5
Stir the rice with the ingredients in the pot
Step 6
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
Step 7
After the cooking switch jumps, please suffocate for 15 minutes, open the lid and put the cooked soybeans into the mix.
Step 8
Easy to finish Japanese risotto dishes deliciously served


出處source