Butter chicken, mushrooms, chestnut sausage claypot rice
Gallinarum 200 grams | Chestnut 200 grams |
Rice 150g | Excellent taste 2 scoops |
Dachshund 3 roots | Butter 30g |
Step 1
Wash the fresh gallbladder fungi, especially the red soil.Step 2
Hand-shredded coriander mushrooms for later useStep 3
Sausage slices for later useStep 4
Peel fresh chestnuts and soak them in water for 30 minutes and set asideStep 5
Add 2.5 tablespoons of water to the rice according to the meter on the rice cooker. If you like it a little dry, you can reduce the amount of water according to your personal taste.Step 6
Put a piece of butter in the pot, slowly melt it, then add the chicken fungus and stir-fry until fragrant. Don't use too much heat.Step 7
Put the chestnuts and sausage into the pot and stir-fry until fragrant, add appropriate amount of light soy sauce, oyster sauce, a little salt and chicken essence to taste.Step 8
Stir-fry until fragrant, turn off the heat and set aside for about 10 minutes.Step 9
Pour the fried vegetables into the rice cookerStep 10
Mode for cooking delicious rice in 50 minutes.Step 11
Finish.Step 12
You can add some side dishes and continue stir-frying, according to personal taste. Cooking tips for butter chicken, mushrooms, chestnut sausage claypot rice