Making fried chicken with mayo and rice with cheongyang mayo sau
The splendid transformation of the leftover chicken! I made a delicious bowl of chicken with the leftover chicken over rice with mayo. It's not greasy because I put in Cheongyang mayo sauce.
2 serving
Within 30 minutes
하이디랑
Ingredients
  • Fried chicken
    200g
  • instant rice
    400g
  • onion
    340g
  • Eggs
    3ea
  • dried laver
    2TS
  • Butter
    1.5TS
  • Mayonnaise
    3TS
  • Cheongyang red pepper
    0.5TS
  • Water
    3TS
  • thick soy sauce
    2TS
  • cooking wine
    2TS
  • Sugar
    1TS
  • ground pepper
    suitably
  • cooking wine
    1TS
  • Tzuyu
    1TS
Cooking Steps
STEP 1/12
I prepared 200g of leftover chicken. Cut the chicken into bite-sized pieces.
STEP 2/12
I cut the onion into 1cm thick pieces.
STEP 3/12
Place chicken in a frying pan without oil and cook over medium heat occasionally, tossing and turning until golden.
STEP 4/12
Melt 1 tablespoon of butter in a frying pan over medium heat and stir-fry the onion to make it transparent, then add 3 tablespoon of water, 2 tablespoon of dark soy sauce, and 2 tablespoon of cooking wine.
STEP 5/12
Add a tablespoon of sugar, too.
STEP 6/12
When the sauce boils down to half, turn off the heat, add the pepper and mix gently. The onion sauce is done.
STEP 7/12
Beat in 3 eggs, 1 tablespoon of tsuyu, 1 tablespoon of cooking wine.
STEP 8/12
Melt 0.5 tablespoons of butter in a frying pan over low heat and pour in egg water. Turn off the light when the surface of the eggplant is fluffy. You don't have to turn the egg over.
STEP 9/12
After cooling the egg garnish, roll it up and shred it.
STEP 10/12
Add 3 tablespoons of mayonnaise to 0.5 tablespoons of chopped Cheongyang red pepper and mix well.
I used freeze-dried cheongyang peppers.
STEP 11/12
Put a bowl of rice and put half of the onion sauce on it. Place egg garnish and chicken in the middle.
STEP 12/12
I put the cheongyang mayo sauce in the zipper bag, cut the ends with scissors, and sprinkled it. Sprinkle seaweed on it and enjoy it.
I added chopped Cheongyang red pepper to mayonnaise to make it less greasy.
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