No. 1 in takeaway, simple to make at home|Yellow braised chicken rice

I flipped through the recent takeaway orders when I had nothing to do, and the yellow braised chicken rice was actually ordered four times, but every time I delivered it, I felt that there was so little meat~ There were so few side dishes~ I patted my thigh and decided to make a super satisfying version myself!

Ingredients

Chickenthigh 2

driedshiitakemushroom 10

greenpepper 2

potatoes 2

cookingwine 2 spoons

rocksugar 1 smallhandful

oystersauce 3 spoons

lightsoysauce 2 spoons

darksoysauce 2 spoons

chickenbouillon 1.5 spoon

bayleaves 1 slice

whitepepper 1 scoop

sugar 1 scoop

five-spicepowder 0.5 scoop

gingerpowder 1 scoop

ginger 3 slices

Driedchilipepper/choppedpepper Seeifyoueatspicy

garlic 4 cloves

Cooking Instructions

Soak dried shiitake mushrooms in warm water. (It's best to wash it a few times first, because you'll need the water to soak the shiitake mushrooms later.) ï¼‰
Chop the chicken thighs in large pieces, rinse them and soak them in cold water for 1 hour.
Add all the ingredients on the picture to the chicken thighs, light soy sauce, dark soy sauce, cooking wine, white pepper, ginger powder, oyster sauce and five-spice powder and marinate for 30 minutes.
The marinated chicken thighs are evenly colored.
All the ingredients stand up and take a group photo~
Cut the potatoes into hob pieces and rinse them to remove the starch, cut the green peppers into cubes for later use, and cut the dried shiitake mushrooms in half. If you like spicy food, you can prepare a spoonful of chopped peppers or dried peppers. Garlic flattened.
Heat oil in a pan.
Pour in the potatoes and stir-fry, stir-fry them to make the potatoes more fragrant, and you can take them out and set aside if they change color slightly.
Add rock sugar to the bottom oil in the pan. Be sure to spark the fire!
Do not fry the sugar color more than otherwise it will be bitter, and the pot bubbles quickly pour in the chicken.
Stir-fry over high heat to color evenly.
Pour in ginger, garlic, chili pepper and bay leaves and stir-fry.
After stir-frying the fragrance, cook in cooking wine to remove the smell.
Pour in the oyster sauce.
Add light soy sauce.
Add the white pepper.
Add dark soy sauce to color.
Add the sugar to taste.
Stir-fry evenly and add dried shiitake mushrooms.
Pour in the water in which the shiitake mushrooms are soaked, and the chicken must be submerged. If not, pour boiling water. Add enough at one time, and the soup will taste better.
Bring to a boil over high heat, skim off the floating dust, and simmer over low heat for 40 minutes.
After 40 minutes, add the potatoes and cook for another 25 minutes.
In the middle, an enamel pot is changed to better collect the juice, and it is okay not to change it, but the enamel pot is more fragrant.
Add the chicken essence to enhance the freshness.
Add green peppers and cook for three minutes, after a long time, the green peppers will change color and will not look good.
Serve the pot directly~