Chicken food, Chicken legs, Spring bamboo shoots
How to Cook Stewed Rice with Spring Bamboo Shoots and Mushroom Chicken Legs?
Discover the perfect recipe for Stewed Rice with Spring Bamboo Shoots and Mushroom Chicken Legs. Impress your guests with this delicious and hearty dish.
Stewed Rice with Spring Bamboo Shoots and Mushroom Chicken Legs
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Calorías: 887kcal
Ingredientes
- 200 g Spring bamboo shoots
- 300 g Chicken thigh
- 100 g mushroom
- 300 g Rice
- soy sauce Right amount
- Mirin Right amount
Elaboración paso a paso
- Shiitake mushroom slices
- Spring bamboo shoots sliced
- Bone and dice the chicken legs, marinate lightly with cooking wine and salt for ten minutes
- In a frying pan, stir-fry the bamboo shoots, chicken thighs, and shiitake mushrooms until they are five mature. Soy sauce and mirin are added during the season, and the soup can be slightly salty.
- Spread the fried ingredients evenly on the rice, add water and soy sauce to cover the ingredients. Turn on high heat for about five to six minutes until it boils, then turn to low heat for 15 minutes, then simmer for 15 minutes. It can be heated for 30 seconds before simmering, so that the simmered rice will be more fragrant.
- Sprinkle the chives before serving to increase the visual beauty.
- Stir well
- accomplish
Nutrition
Valores nutricionales
Stewed Rice with Spring Bamboo Shoots and Mushroom Chicken Legs
Cantidad de la ración
Calorías 887
Calorías provenientes de grasas 234
% Diario recomendado*
Grasa 26g40%
Grasa saturada 7g44%
Grasa Transgénica 1g
Grasa polinsaturada 6g
Grasa monosaturada 11g
Colesterol 147mg49%
Sodio 126mg5%
Potasio 639mg18%
Carbohidratos 122g41%
Fibra 2g8%
Azúcar 1g1%
Proteina 37g74%
Vitamina A 117IU2%
Vitamina C 1mg1%
Calcio 56mg6%
Hierro 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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