Autumn is the golden season for stewed rice. As soon as the small shops selling stewed rice arrive at the rice point, the sound of zizila will be heard all over the street. To make casserole rice, you should choose the best fragrant rice. It’s slender, thin and crystal clear. The most important thing must be the new rice of that year. It has a strong and long fragrance, and there are some delicious Wuchang fragrant rice on hand. You can’t bear to eat it all the time. Making a pot of the ultimate delicious sliced chicken casserole rice can live up to the best rice.


1 chicken (native chicken, domestic)
1 bowl of fragrant rice
A little salt
A piece of ginger
Two cloves of garlic
1 millet pepper
2 teaspoons soy sauce
1 tbsp oyster sauce
1 tbsp sweet potato starch
1 teaspoon yellow rice wine
1 tbsp lobster sauce
1 tbsp cooking oil
Proper amount of steamed fish and soy sauce
1 chive


Step 1
Take the right amount of fragrant rice, wash it, add 1 finger of water and soak it for 1 hour

Step 2
Pour rice and water into the rice cooker

Step 3
I choose the cooking menu according to my personal preference. I use standard rice

Step 4
Cut chicken legs and wings into small pieces and add ginger slices

Step 5
Add a little salt, rice wine, soy sauce, oyster sauce and sweet potato starch

Step 6
Grab the plastic film on the back cover and marinate in the refrigerator for 30 minutes

Step 7
Add cooking oil in another wok and stir fry garlic and Douchi over low heat. Eat spicy can put some millet pepper

Step 8
Stir fry the chicken until completely discolored, about 5 minutes

Step 9
When the rice has 10 minutes to go, open and put in the fried chicken. After tripping, continue to simmer for about 5 minutes. Open and pour with steamed fish, soy sauce, mix well, sprinkle with chopped chives