Bamboo shot chicken soup with toona sinensis fried rice

Material:

Chicken 500g, Bamboo shot 100g,Toona sinensis 20g, Carrot 30g,Snow pea 20g,Spring onion 20g,Ginger 10g,Thailand rice 100g,Olive oil 20g,Salt 10g,white pepper 5g,Soy sauce 10g,Cooking wine 10g,Egg*1

Production process:

  • Cut the chicken and bamboo shot into chunks.
  • Heat Fissler pressure cooker with olive oil(10g)
  • Add spring onion ,ginger ,chicken and bamboo shot into the cooker, and fry until fragrant.
  • Add the pure water and bring to boil to skim.
  • Put the Thailand rice with water(1:1) on the boiling drawer.
  • Cook the rice with chicken soup until second line, then fix the time for 10 minutes, and wait for open the cover.
  • Cook the toona sinensis and wipe for using.
  • Cut the carrot and spring onion for using.
  • Boil the carrot and snow pea.
  • Heat the mixed vegetable and toona sinensis with olive oil、say sauce and pepper.
  • Sauce the chicken soup with pepper and salt, then dish-up.