Chicken Head Rice and Coix Seed Sweet Soup

Name: Chicken Head Rice and Coix Seed Sweet Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chicken head rice; 15g Chickpeas; Some Wolfberry; Some crystal sugar

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is a special product here-chicken head rice. It is the first of the "Water Eight Immortals" in the Suzhou area. It can nourish the spleen and strengthen the kidney, help qi and astringent essence. When it first went on the market, it sold for 130 yuan per catty, and the price will be lowered in a few days, 100 yuan per catty. Why not buy some before the market drops!

Ingredients

Chicken Head Rice and Coix Seed Sweet Soup

1. Chickpeas are more difficult to boil, so wash the chickpeas overnight and soak overnight. Early in the morning on the second day, I pressed an electric pressure cooker for 20 minutes

Chicken Head Rice and Coix Seed Sweet Soup recipe

2. While pressing the chickpeas, clean the coix seed (the large white one next to it is our coix seed) and put it in a pot to boil over high heat, and simmer on medium heat
After 20 minutes, take out the pressed chickpeas, add the soup to the barley, add a small amount of wolfberry and rock sugar, and cook for 10 minutes.

3. Rinse the fresh chicken head rice with water and add the chicken head rice to the barley soup

4. After the soup is boiled, you can serve it every 5 minutes

Tips:
The fresh chicken head rice cooks quickly, so let it cook last. If you have a little sugar, sweet-scented osmanthus, it’s a perfect match. If you want to save fresh chicken head rice, you can buy it and put it in small bags, add water to the bag, seal it, and store it in the refrigerator freezer.