Congee with Preserved Egg and Lean Meat

Congee with Preserved Egg and Lean Meat

by Original Life•Home

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

Recently, I have been eating noodles for breakfast every day, not steamed buns, wontons, noodles, but omelets, biscuits, green onion cakes, in short, all kinds of noodles. If there are leftovers, it is also rice balls, fried rice, etc. It feels nothing new

Because I want to sleep for a few more minutes, I don’t like to make porridge for breakfast. Today I was very compassionate. I woke up earlier and got up to cook his favorite preserved egg and lean meat porridge for my son. However, although the porridge is delicious, let the children eat as little as possible, because there are preserved eggs, just eat it once to relieve greed.

Ingredients

Congee with Preserved Egg and Lean Meat

1. The rice is soaked the night before. When you get up in the morning, put it in a pot and cook. This will make the rice fragrant and easy to cook.

Congee with Preserved Egg and Lean Meat recipe

2. Cut chicken breast into shreds, add cooking wine and white pepper, mix well and marinate to remove fishy

Congee with Preserved Egg and Lean Meat recipe

3. Separately cut the songhua egg into small pieces, finely chop the chives, and chop the ginger into fine strips

Congee with Preserved Egg and Lean Meat recipe

4. Boil the porridge until it is sticky, add the egg and ginger shreds, stir well and cook for 5 minutes

Congee with Preserved Egg and Lean Meat recipe

5. Add the chicken breasts and quickly use chopsticks to loosen them

Congee with Preserved Egg and Lean Meat recipe

6. Add appropriate amount of salt, add a little white pepper according to personal taste

Congee with Preserved Egg and Lean Meat recipe

7. After the chicken turns white, sprinkle with chopped green onion and stir well. The plan for a year lies in spring, and hard grain rice is the key

Congee with Preserved Egg and Lean Meat recipe

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