Oatmeal and Mushroom Chicken and Egg Congee
1.
Raw materials are reserved.
2.
Soak dried shiitake mushrooms in advance and set aside.
3.
Cut shiitake mushrooms into small slices after soaking.
4.
Cut the chicken breast into small pieces.
5.
Then pour in the right amount of starch, stir well and set aside.
6.
Add an appropriate amount of water to the pot and pour the shiitake mushrooms.
7.
Cook on low heat until the shiitake mushrooms are cooked.
8.
Take an appropriate amount of oatmeal. The oatmeal uses Myllyn Paras, a delicious quick-cooking oatmeal imported from Finland, which tastes better.
9.
Then add oatmeal.
10.
Pour in the chicken and cook for a while.
11.
Beat the whole poached egg in different places in the pot, don't stir it temporarily, so as not to churn the egg.
12.
Boil on low heat until the eggs are cooked.
Tips:
You can add an appropriate amount of salt according to your taste, or you don't need to.