Mushroom Chicken Congee

Name: Mushroom Chicken Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 100g Rice; 3 slices Chinese cabbage leaves; 5 Shiitake Mushrooms; 2 pieces Chives; Some salt; 3 slices ginger; Some Soy sauce; a little pepper; Some Cooking Wine; Some Vegetable oil

by Green String Xiaoxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In the dry autumn, sweet soups such as rock sugar Sydney and Sydney white fungus soup are indispensable. Of course, porridge is also indispensable. Today, I cooked a pot of mushroom and chicken porridge.
The content of chicken protein is relatively high, the fat content is low, and chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid profile in eggs and milk, so it is a high-quality protein source. Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. This pot of porridge is really nutritious and delicious! "

Mushroom Chicken Congee

1. Cut the chicken legs into small pieces, rinse with water and knead the bleeding water repeatedly, add cooking wine, light soy sauce, salt, pepper, and ginger slices for 2 hours to taste

2. Wash the rice, soak in water for half an hour, add a little salt and a few drops of vegetable oil to the water

3. Wash and slice the shiitake mushrooms, cut the green leaves of the cabbage into shreds and set aside

4. Add water to the casserole and boil, then pour the soaked rice in, turn to low heat and cover and cook for about 20 minutes until the rice blooms.

5. After the rice has bloomed, pour the marinated chicken drumsticks into the pot and keep it boiling for 20 minutes.

6. Pour the chicken legs and cook for 20 minutes, then pour the shiitake mushroom slices

7. Pour the shiitake mushrooms and stir while cooking for 10 minutes. The porridge becomes thick and thick. Pour in the shredded green cabbage and stir.

8. Season with salt and pepper, sprinkle with chopped green onions, and serve

9. A bowl of nutritious and delicious chicken porridge with mushrooms!

Tips:
1. Before cooking the porridge, soak the rice in cold water for half an hour to expand the rice grains. This not only saves time, but also makes the porridge crisp and taste good.
2. Boiled porridge in cold water tends to stick to the bottom. This phenomenon will not occur when the rice is poured after the water is boiled, and it saves more time than porridge in cold water.
3. Stirring is for "thickness" and continues for about 10 minutes until the porridge becomes crispy and thick.