Chai Chicken Congee with Carrots and Mushrooms

Name: Chai Chicken Congee with Carrots and Mushrooms
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chaiji; Some Meter; Some Shiitake Mushrooms; Some parsley; Some Chives; Some carrot; Some sesame oil; Some pepper; Some Winter vegetables; Some Refined salt; Some Chicken Essence; Some ginger

by Elite Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The summer of 2010 was not only an unprecedented one, but also a very unusual summer. In this hot summer, people's appetite is greatly reduced, which will inevitably lead to nutritional deficiencies, feeling exhausted physically and mentally, and people do not want to eat much. So a proper bowl of health-preserving porridge can not only promote your appetite, but also keep up with the nutrients and be easily absorbed. Jingchu hopes that all food lovers should focus on lightness in the hot summer, and don't eat too many spicy foods to avoid getting angry.
Today I recommend a good health porridge in summer-carrot and mushroom chai chicken porridge. This is a nutritious health porridge that strengthens the body, tastes delicious, and is rich in nutrients, nourishing and nourishing the body. I hope that a bowl of health-preserving porridge in summer can greatly boost your appetite. "

Chai Chicken Congee with Carrots and Mushrooms

1. Soak dried shiitake mushrooms 1 hour in advance. (Just wash the fresh shiitake mushrooms)

Chai Chicken Congee with Carrots and Mushrooms recipe

2. Disposal of Chaiji: Live poultry trading is prohibited in Beijing, so the chickens bought have been killed and have been plucked and opened. Just wash the chicken, cut off the butt, head and paw, then cut the chicken into small pieces, put it in a pot of boiling water, and blanch it out.

3. Put the blanched chai chicken nuggets in a casserole of boiling water, add the sliced ginger, boil and simmer slowly for an hour and a half.

4. Wash and slice the soaked shiitake mushrooms; peel and shred carrots; diced chives/cilantro for later use.

5. After an hour and a half, wash the rice and pour it into the casserole of stewed chaiji. Bring to a boil on high heat, change to low heat, and stir more midway to avoid sticking to the pot. (For porridge, you must first use a high fire to make the porridge boil quickly, and then slowly cook it with a slow fire, so that the texture is erosive and soft, and the taste is sweet and palatable)

6. When the porridge is cooked for 6 minutes, change the heat to high, put the mushrooms in and cook. After boiling, change the heat to low, and cook for about 15 minutes to fully dissolve the flavor of the mushrooms in the chai chicken porridge.

7. When it is 9 minutes old, change the heat to high, add some refined salt, put the carrots in and cook. After boiling, change the heat to low, and cook for about 4 minutes.

8. Add an appropriate amount of chicken essence and stir well before starting the pan.

9. Then add chives/cilantro, winter vegetables, pepper, drop a little sesame oil, stir well and turn off the heat.

Tips:
【Nutrition Value】:

Carrots contain a large amount of carotene, which can nourish the liver and eyesight, and strengthen the immune function; mushrooms are rich in nutrients, eating more can strengthen the body and increase the resistance to diseases; the meat of chicken is delicate and delicious, and rich in nutrition and nourishment The role of the body; the composition of amino acids in rice is relatively complete, and the protein is mainly rice protamine, which is easy to digest and absorb.

[Warm tips from Jingchu]:

When drinking porridge, it is recommended to eat warm and hot, do not drink cold porridge, it is delicious and healthy.

Chai chicken is more suitable for stewing soup than three yellow chicken, so the cooked porridge tastes more sweet and the meat is more chewy. If friends like to eat tender ones or there are elderly ones at home, the effect of using three yellow chickens is better.

Note: The ancients said: "Eating ginger in the morning is better than eating ginseng soup; eating ginger at night is equivalent to eating arsenic."