Mushroom Chicken Congee

Name: Mushroom Chicken Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; Some Chicken breast; Some Shiitake Mushrooms; Some carrot; Some Mountain Celery; Some White pepper; Some salt; Some sesame oil; Some starch

by Junliang mom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the twelfth lunar month, both stomachs began to get awkward-stomach accumulating food.

The reason is that the food is greasy, the amount of exercise is low, and the digestive system can't keep up!

As the year approaches, big fish and meat gradually occupy our table, and the burden on the digestive system gradually increases.

Therefore, I often vent my dissatisfaction with such and other problems as the stomach and intestines like Shuangshuang.

The festival has passed, and light side dishes gradually replaced the status of big fish and meat. Congee and side dishes have become our first choice. Congee nourishes the stomach, and Cantonese style porridge has a richer taste.

How to make delicious porridge, Shuangshuang also learned a lot of tricks, today to share with you, and benefit together:

Soaking: Before the rice is cooked, soak it for about half an hour to let the rice grains expand.

Stirring: The pan under cold water is easy to stick to the bottom. Stir frequently, not only is it not easy to paste the bottom, but also can make the rice grains plump and thick.

Porridge bottom: Boil the bottom of the porridge, then add other ingredients. The cooking time does not exceed 10 minutes. The porridge will be refreshed and the taste of everything will come out without odor. Especially when the auxiliary materials are meat and seafood, the porridge base should be separated from the auxiliary materials.
Heat: Bring to a boil with high heat first, then turn to low heat and simmer for about 30 minutes. The size of the fire changes, and the aroma of porridge comes out from this.

Oiling: Put in a little salad oil about 10 minutes after the porridge is changed to simmer. You will find that not only the finished porridge is bright in color, but also the entrance is fresh and slippery. "

Ingredients

100g Rice
Some Chicken Breast
Some Shiitake Mushrooms
Some Carrot
Some Mountain Celery
Some White Pepper
Some Salt
Some Sesame Oil
Some Starch

Mushroom Chicken Congee

1. Put the rice in enough water and soak for 20 minutes. (Rice: clear water=1:15)

2. Boil the rice until the rice blooms.

3. Soak the shiitake mushrooms in advance and shred them. Put shredded shiitake mushrooms into the pot and simmer for 15 minutes until the shiitake mushrooms are delicious and the porridge is sticky.

4. Thaw chicken breasts, absorb water with kitchen paper, thin slices, dice, add salad oil, white pepper powder, stir, add starch, and scrape. Marinate for about 10 minutes. Pour the prized chicken breasts into the pot and stir evenly.

5. Dice carrots and celery, and pour them into the pot.

6. Stir well.

7. Add the right amount of salt.

8. Grind and add an appropriate amount of white pepper.

9. Pour in the right amount of sesame oil.

10. Pour in the right amount of sesame oil.

Tips:
1. Soak the rice for about half an hour in advance, which can make the rice swell, easier to cook and more delicious.

2. In the cold water pot, the rice is easy to stick to the bottom, and often use a spoon to stir it to prevent the rice from sticking to the bottom. Putting hot water into the pot not only saves time, but also prevents the bottom from sticking.

3. Put the mushrooms in, cook for about 15 minutes, wait for the flavor, put the chicken breasts in, and just turn the pot to change color, no need to cook for a long time.

4. If the chicken breast is frozen, use kitchen paper to absorb water after thawing, and the taste will be better! Thin slices, diced, slightly pickled, you can add more flavor.