Not long ago, I made a pot of three spells of cooked rice. I couldn't help sharing it in the circle of friends. It caused a little riot. The food and goods asked to try it. The sisters were more unpolite to say that I would eat my rice at the next party. Since everyone is so fond of rice cooker, the restaurant intends to make time to share a series of classic Cantonese rice cookers and relatives, so that the visiting friends will reap and return.
Casserole rice is a classic Guangdong food, to the restaurant, want to eat rice cooker must have a patient, because it is characteristic of the present point is now done, the order to the product is often 30 minutes to taste the delicious taste, when hot, the squeaky cooker dinner table, open the lid of the pot that moment. The aroma of rice mixed with the aroma of various dishes permeated the whole space, and the agitation in waiting was long forgotten. At this time, quickly pick up the chopsticks and spoon, first mix up rice, and then see whether the bottom of the pot has a perfect coke yellow rice pot, such a situation must often eat cooker friends too familiar.
At home to cook rice, the whole process is compact and comfortable. In the process of soaking rice, the dishes can be cleaned and cut well. When cooking is cooked, we pay attention to the fire before the kitchen, and wash and rinse the kitchen to clean the kitchen, and the rice is ripe in a moment. Wash your dishes in a small pot and enjoy some dishes.
This time, the chicken is selected as the main ingredient, and its rice is soft and hard. Its cooked rice is full, savored and chewed.

Prepare food material: two people's meal, chicken pecking 140 grams of rice, 200 grams of small rows, 4 small Tang vegetables, 1 small chili, 170 grams of clean water, 3 grams of salt, 1 tablespoons of garlic sauce, little fragrant oil, 5 grams of oyster sauce, a little chicken powder, a little starch, a little starch, a little sugar, 5 g sauce oil 5 grams.
Practice：

1. well prepared food materials
2. rinse and drain the chops and cut them into small pieces. Add salt, soy sauce and oyster sauce.
3. plus a tablespoon of garlic noodles soy sauce (no garlic noodles soy sauce can be used with garlic and chopped soy sauce).
4. finally, stir in chicken powder, starch, sugar and a little sesame oil for half an hour.
5. wash the rice and soak for 30 minutes.
6. little Tang dish soaked for a moment to wash
   Smear a layer of edible oil in 7. casserole
7. pour the soaked rice into the pot, and the water is higher than the rice. The thickness of the rice is about 1 centimeters.
   
8. cover the lid and medium heat. When the rice is boiled, turn it into a small fire. When the rice is boiling, the casserole will overflow some rice pulp and leave a gap in the lid.
9. rinse the small Tang dishes while cooking, cut off the old leaves, and rinse the small pepper.
10. every one or two minutes to turn the casserole, so that every place in the bottom of the pot can be heated evenly, do not always heat a place, that will paste the bottom, when the water is almost dry, open the lid of the pot.
11. evenly spread the preserved pork ribs on the top of the rice, do not fold them all together, affect the uniform penetration of the hot air, and pour some soup together.
12. cover the lid, simmer for 15 minutes, then simmer for 5 minutes before covering the lid.
13. add the right amount of water into the soup pot, add 2 grams of salt, and boil a little cooking oil.
14. take the little Tang dishes cooked and fish up
15. spread directly over rice and sprinkle with chili silk to enjoy it.