Hakka Mugwort Braised Chicken with Rice

Name: Hakka Mugwort Braised Chicken with Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1/2 piece Native chicken; 15g Dried mugwort leaves; 250g rice; 20g Minced ginger; to taste oil; 2g Salt; 1 spoon Soy sauce; 1 spoon Oyster sauce

A Hakka one-pot rice braised with chicken and fragrant mugwort, cooked with rice, ginger, and soy until the herbs perfume every tender, savory grain.

30 minNewMedium Staple Food Simmer Savory & Fragrant

Instructions

1
Chop the chicken into pieces.
2
Steamed and sun-dried mugwort is very fragrant. Soak it in clean water to soften it and wash away dust and impurities.
3
Rinse the rice clean and soak it in purified water for about 30 minutes.
4
Minced ginger, chopped green onions.
5
Heat oil in a pan and sauté the minced ginger until fragrant.
6
Pour in the chicken.
7
Stir-fry to remove water, then add an appropriate amount of salt for flavor.
8
Pour in the soaked rice.
9
Add the chopped mugwort leaves.
10
Add soy sauce and oyster sauce for seasoning.
11
Prepare a clay pot and evenly brush oil inside the pot.
12
Heat the pan and pour in the rice.
13
Add water until it is level with the rice.
14
Simmer for about 7–8 minutes, and use chopsticks to poke holes for ventilation.
15
Continue to simmer for 10 minutes.
16
Time's up, the food is cooked.
17
Turn off the heat, sprinkle with chopped green onions, and let it simmer for another 2 minutes.
18
Finished product. Dispels cold and eliminates dampness, tonifies qi and nourishes blood.