Asparagus Chicken Congee

Name: Asparagus Chicken Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g asparagus; 200g Chicken breast; 100g Rice; 100g Sweet corn kernels; 3g Chicken fat; 3g salt; 50g Pleurotus ostreatus; 2 pcs Fresh shrimp

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Asparagus has a delicious and aromatic flavor, and the dietary fiber is soft and delicious. According to modern nutrition analysis, the protein composition of asparagus has various amino acids necessary for the human body, and the content ratio is appropriate. There are more traces of selenium, molybdenum, magnesium, manganese, etc. The element also contains a large amount of non-protein nitrogenous substances with asparagine as the main body and aspartic acid.
Regular consumption has a certain effect on diseases such as heart disease, high blood pressure, tachycardia, fatigue, edema, cystitis, and dysuria. At the same time, asparagus is beneficial to cardiovascular disease, vascular sclerosis, nephritis, gallstones, liver dysfunction and obesity.
At the same time, the quality of vitamins and trace elements contained in asparagus is better than that of ordinary vegetables. Nutritionists and vegetarians believe it is a healthy food and a comprehensive anti-cancer food. The use of asparagus to treat lymph gland cancer, bladder cancer, lung cancer, kidney stones and skin cancer has an excellent effect. It also has a good effect on other cancers and leukemia. The International Association of Cancer Patients believes that asparagus can normalize cell growth and prevent the spread of cancer cells.

Ingredients

Asparagus Chicken Congee

1. Fresh shrimp, pick the shrimp thread and set aside

2. Wash and drain the tender corn kernels

3. Bring water to a boil in the pot, add the rice, add the washed corn kernels and cook together

4. Wash the asparagus and cut off the old roots, chop the stems into small pieces, and leave the top flowers in sections (if tender, don’t cut off the old roots, eat them all)

5. Wash the chicken breast. I like to use a knife to randomly slice into small pieces. The shape does not need to be regular. You can cut it into any shape you are satisfied with.

6. The oyster mushrooms are broken into small flowers and washed, and the cut chicken slices are marinated for a while with an appropriate amount of salt and starch

7. Cook until the rice grains bloom and the porridge becomes sticky. Add oyster mushrooms and mix evenly. Cook for a while

8. After the oyster mushrooms are broken, pour the marinated chicken breasts into the pot, then stir them with chopsticks to let them cook quickly. I like to add chicken breasts at this time. The details of the cooking can be followed by the owner. Feel free to adjust your preferences and habits