Name: Mushroom Chicken Congee
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g Rice; 300g chicken; 15g Dried shiitake mushrooms; 4s Brassica napus; 2g salt; 2g White pepper; 15g Corn flour; 10ml Peanut oil; 1500ML water; 1 ginger

Mushroom Chicken Congee

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Whenever I decide to have porridge for breakfast the next day, I will go to bed early and get up early to boil the fragrant porridge water in a clay pot. I like the traditional method of cooking porridge, using a clay pot, soaking the rice, and cooking the porridge over a high fire-a small fire-a high fire. A brief summary is the following five points:
1. Soak the rice in advance. On the one hand, cooking porridge can save time, and on the other hand, the taste is better.
2. The ratio of water to rice is 15:1. If the porridge is thicker, the ratio of water to rice is 12:1.
3. Put a few drops of oil to cook the porridge, not only to prevent sticking to the pan, but also to make the porridge bright in color and smooth in the mouth.
4. In the process of cooking the porridge, stir more, on the one hand to prevent the porridge from sticking to the bottom, on the other hand, it can also make the rice grains and water better blend.
5. When cooking porridge in a casserole pot, first boil the porridge over a high fire, then turn to a low heat to simmer, and finally end it with a high fire, so that the porridge will be scented.

Mushroom Chicken Congee

1. Preparation materials: marinate the chicken nuggets with salt, cornstarch, pepper and a little peanut oil, wash the vegetable moss, and wash the rice

2. Soak shiitake mushrooms for later use

3. Clean the rice, soak it in water and peanut oil for more than half an hour

4. When the rice has soaked up, bring the rice and water in the clay pot to a boil over high heat, add the mushrooms and cook for 10 minutes, then switch to a medium-low heat

5. Stir several times during the cooking process to prevent sticking to the bottom of the pot on the one hand, and thicken the porridge on the other hand. Cook for half an hour

6. Add the marinated chicken nuggets and turn to high heat to cook

7. Add ginger shreds and stir

8. Add the washed vegetable moss and stir until the cabbage is cooked through

Tips:
1. Dried shiitake mushrooms should be soaked in advance;
2. Soaking the rice in advance not only shortens the porridge cooking time, but also makes the porridge water taste better;
3. The chicken should be tender and smooth, and cornstarch must be added when marinating. The chicken nuggets marinated with salt, corn starch, pepper and peanut oil are more tender and smooth;
4. Adding the choy sum can not only increase the brightness of the porridge water, but also increase the freshness of the taste, and the nutrition is more balanced, but the choy sum should not be put too much.