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
Imprimer Pin Rate Portions:
Calories: 887kcal
Ingrédients
- 200 g Spring bamboo shoots
- 300 g Chicken thigh
- 100 g mushroom
- 300 g Rice
- soy sauce Right amount
- Mirin Right amount
Instructions
- 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
Apports nutritionnels
Stewed Rice with Spring Bamboo Shoots and Mushroom Chicken Legs
Quantité par portion
Calories 887
Calories des lipides 234
% des apports journaliers*
Fat 26g40%
Lipides saturés 7g44%
Lipides trans 1g
Graisses polyinsaturées 6g
Graisses monoinsaturées 11g
Choléstérol 147mg49%
Sodium 126mg5%
Potassium 639mg18%
Carbohydrates 122g41%
Fibre 2g8%
Sucre 1g1%
Protéines 37g74%
Vitamine A 117IU2%
Vitamine C 1mg1%
Calcium 56mg6%
Fer 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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