Carrot Chicken Bone Congee

Name: Carrot Chicken Bone Congee
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken thigh bone; 1 carrot; A cup Meter; 6 cups Shimizu; Some salt; Some sesame oil; Some Cooking Wine; Some pepper

by nancy_W

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made the porridge a long time ago. At that time, the recipes were not issued yet (ashamed..) Now reissue. I think this porridge is especially good to drink in winter, and the whole person is warm. The porridge is also very easy to digest. I had a bad stomach during the college entrance examination and I felt bloated when I ate anything, but it was more comfortable to drink porridge. But my boyfriend doesn't like salty porridge, so he has to go home and make it with his mother. "

Ingredients

4 Chicken Thigh Bone
1 Carrot
A cup Meter
6 cups Shimizu
Some Salt
Some Sesame Oil
Some Cooking Wine
Some Pepper

Carrot Chicken Bone Congee

1. Prepare materials.

2. Wash the chicken thigh bones in running clean water, and then soak in clean water for one hour.

3. Boil a pot of boiling water, add the chicken thigh bones and scald them to remove any blood foam.

4. The hot bones are marinated with salt, pepper and cooking wine. It does not matter if you put a little more salt. Cover them with plastic wrap and marinate in the refrigerator for 3 hours.

5. One cup of rice is washed and soaked in 3 cups of water (I soaked it at noon, and it can be boiled in the afternoon).

6. Add another 3 cups of water, press the rice cooker to the cooking position, boil until the water boils, and adjust the heat preservation button for half an hour.

7. Re-open the cooking stall, remove the chicken bones, and wait for it to boil again.

8. You can dice the carrots at this time.

9. After the porridge with chicken bones is boiled, keep it warm again for half an hour. From here on, you should pay attention to stirring to avoid mashing the pot.