What kind of chicken does Bao Chu Niang use to cook braised chicken rice?

Chicken legs are generally used, and chickens can be raised at home or by themselves.

Specific practices are as follows:

Ingredients: half chicken, 30g dried mushrooms, half green peppers, half colored peppers, one beautiful pepper, rice wine 100g, peanut butter 20g, dried yellow sauce 30g, bean paste 30g, soy sauce 20g, tomato sauce 30g, chopped pepper sauce 20g, oyster sauce 10g, and light soy sauce 65438.

1. First, cook the sauce. Add vegetable oil, sesame oil, rice wine, peanut butter, dried yellow sauce, bean paste, soy sauce, tomato sauce, chopped pepper sauce, oyster sauce, soy sauce and balsamic vinegar into the pot, and cook with low fire until fragrant.

2. Prepare other materials and mushrooms and soak them in cold water in advance; Chicken chops; Green pepper and colored pepper are cut into diamond-shaped pieces, and ginger and onion are cut into pieces.

3. Add the right amount of oil to stir-fry the chicken pieces in the pot, add the onion and ginger slices and stir-fry. Add three tablespoons of the cooked sauce and stir-fry until it tastes good. Add mushrooms and stir fry.

4. Add the water soaked in mushrooms and the right amount of water to boil.

5. Transfer to the pressure cooker and cook for about 20 minutes. Then turn into a casserole and cook for a few minutes. Add green pepper, colored pepper, and beauty pepper to make it slightly hot.