Mushroom Chicken Breast Congee
by changlinn
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Prepare materials
2. The rice is washed once and soaked for half an hour
3. Enlarge the pot of water in half, boil on high heat and turn to low heat to boil slowly
4. Soak shiitake mushrooms in water; knotted green onions; sliced ginger; washed chicken breasts to remove gluten; minced coriander
5. Pour water into the pot, put green onion, ginger, cooking wine and salt to boil
6. Add chicken breasts and cook
7. Take out and cool thoroughly
8. Tear into chicken shreds
9. Shred the shiitake mushrooms, put a little oil in the wok and stir-fry the shredded shiitake mushrooms
10. About half an hour, the rice blooms, put in the chicken shreds
11. Add shredded shiitake mushrooms
12. With salt
13. Season with white pepper
14. Turn off the heat and add coriander, mix well
15. Serve a bowl of steaming mushroom and chicken breast porridge
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Tips:1. Because it is green rice with no pesticide residues, you only need to wash Yipu.
2. Don't cook chicken breasts for too long, just stick the chopsticks in
