Mushroom Chicken Congee
by stayfunny
Favorite
Difficulty
Easy
Time
30m
Serving
1
Nutritious breakfast, warm body, warm heart.
1. Soak the rice in clean water for at least 30 minutes in advance, so that the rice is full of water, soak the mushrooms and slice them, mince the ginger, and cut the chicken breast into thin strips.
2. Add 1 teaspoon of cooking wine to the chicken breasts, mix well with 1/4 teaspoon of salt, and marinate for 5 minutes to achieve the effect of removing fishy and fragrant
3. Pour 500ml of water into the small stone pot and boil on high heat
4. Pour the soaked rice into a boiling pot, stir constantly, boil the rice soup on high heat until the rice soup is white
5. Add shiitake mushroom slices, reduce the heat and continue to simmer
6. Add minced ginger and keep stirring
7. Add the marinated chicken breasts, stir evenly, and boil over high heat until the porridge in the stone pot becomes thick
8. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh shellfish, sprinkle a little parsley and stir evenly, take it out of the pot and finish
Tips:1. The rice must be soaked in water first, so that the rice can fully absorb water and make it easier to boil;
2. Fresh or dried shiitake mushrooms can be used. Fresh shiitake mushrooms have a smoother taste, but dried porridge is more fragrant after soaking;
3. The porridge cooked with ginger can sweat after drinking. It is purely personal preference and can be used selectively;
4. Be sure to use boiling water to cook. First, use high heat to make the rice soup white and turn to low heat. Turn the heat to high before it is out of the pot and bring it to a boil. The spoon can't stop stirring during the whole process, try to keep the same direction.
