Congee with Preserved Eggs and Festive Vegetables

Name: Congee with Preserved Eggs and Festive Vegetables
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Cold rice; 1 piece preserved egg; 150g Feminine; a little olive oil; a little salt

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

What I shared today is our salty and savory porridge. I just had leftover cold rice at home, so I used it to cook a pot with green leafy vegetables and preserved eggs. We call this kind of porridge "salty and sour porridge." It is obviously salty and umami, but it is called salty and sour. I can't figure out why, it's just that I got used to it since I was young.

Ingredients

400g Cold Rice
1 piece Preserved Egg
150g Feminine
a little Olive Oil
a little Salt

Congee with Preserved Eggs and Festive Vegetables

1. Prepare the ingredients

Congee with Preserved Eggs and Festive Vegetables recipe

2. Wash the chicken and cut into sections, peel the preserved egg and chop it

3. Pour cold rice into the pot, pour in water and boil over high heat, then pour in the preserved eggs, cover the high heat to boil and then turn to low heat to cook

4. Cook for nine minutes of viscous, open the lid and turn to high heat, add the chicken salsage and salt

5. Add olive oil, or cooked oil

6. Do not cover and cook it is very viscous and then turn off the pot

7. Delicious and delicious

Tips:
1. You can use rice instead of cold rice. The method is the same as usual for porridge. After the rice is boiled, add preserved eggs and cook together. Add green leafy vegetables and seasonings for nine minutes of viscosity.

2. The green leafy vegetables should be seasoned with salt and oil immediately after adding them, so as not to turn yellow and reduce nutrient loss.