[guangdong] Shrimp and Chicken Casserole Congee

Name: [guangdong] Shrimp and Chicken Casserole Congee
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Thai rice; 2 pcs Chicken leg; 20 pcs shrimp; A few pieces ginger; 1 spoon Winter vegetables; Some celery; 2 tablespoons Soy sauce; Some pepper; Some Chicken noodles; Some salt

by One degree below zero 0511

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Casserole porridge is a traditional delicacy in the Chaoshan area of Guangdong. It is a salty porridge cooked in a special casserole. The main ingredient of the porridge is usually shredded meat, seafood, poultry, fish and other ingredients, plus the unique winter vegetables in the Chaoshan area. The porridge that comes out is quite delicious. It can be said that in the past 20 years, it has spread throughout Guangdong. As long as there is a midnight snack in the Pearl River Delta, there will basically be casserole porridge. Since it is a family version of casserole porridge, some ingredients are not so complete. For example, fish bone meal is a perfect match for casserole porridge, but many people don't have this kind of ingredients in their homes, so they can only use the best. In addition, cooking a pot of delicious porridge is still a bit particular. The cooking process controls the heat, the choice of rice, the choice of ingredients, etc..."

[guangdong] Shrimp and Chicken Casserole Congee

1. A large cup of Thai fragrant rice, soak for 2 hours in advance after washing

[guangdong] Shrimp and Chicken Casserole Congee recipe

2. After the shrimp is cleaned, the head and shell are removed, and the shrimp intestines are removed after cutting in half. Chicken thighs are skinless and boneless, and the meat is cut into small strips

3. Put the processed prawns and chicken thighs in a basin, add a little pepper, salt, light soy sauce, and peanut oil, and then marinate

4. Cut celery into sections, cut ginger into sections, and chop a tablespoon of winter vegetables. Winter vegetables are an indispensable ingredient in Cantonese casserole porridge

5. Pour the soaked rice into a casserole, add enough boiled water at one time, put it in a gas stove and cook on a slow fire for about 20 minutes, stirring frequently with a large spoon during the process

6. When the soup starts to thicken after about 20 minutes, put the winter vegetables and ginger into the pot

7. Boil for another ten minutes and then add the marinated shrimp and chicken thighs in a simmer for one or two minutes. At the same time, add a teaspoon of chicken powder and two spoons of light soy sauce.

8. Turn off the heat and add the celery segments and shake well

9. Finished picture

10. Finished picture, close-up

Tips:
1. It is best to use Thai fragrant rice for casserole porridge, so that the porridge will be more fragrant
2. Slowly cook for about 30 minutes on a low fire during the whole process, and stir frequently with a large spoon to prevent sticking to the pan during the boiling process. If you want to be thinner, add more water. If you want to be sticky, just boil it for a longer time.
3. The ingredients in the pot can be freely matched according to personal preference. Of course, adding winter vegetables will taste better
4. Add salt when marinating chicken and shrimp, and add light soy sauce at the end. Winter vegetables are also salty, so there is no need to add salt
5. Chicken and prawns are easy to cook. To ensure a smooth and tender taste, it should not be cooked for a long time after cooking.