Old Chicken Porridge
by Qiao Niu
Favorite
Difficulty
Normal
Time
2h
Serving
2
1.
Cut the chicken legs into pieces, scald them with boiling water to remove the blood, and then rinse them with cold water.
Soak the dried squid in water.
Sliced ginger.
2. Fry ginger slices in a pan.
3. Put the chicken nuggets in and stir-fry to change the color, add a spoonful of rice wine and saute until fragrant.
4. Pour in an appropriate amount of water.
5. Pour it into an electric cooker and simmer on high heat. It will start to boil for two minutes.
6. The ginger slices and chicken skin all surfaced after the soup was cooked, and they were picked out and thrown away.
7. Put the washed pearl rice into the soup pot.
8. Strain the slick oil from the soup.
9. Cut the winter vegetables into the soup pot, remove the red film and shred the squid.
10. Pour the cooked porridge into the winter vegetable soup pot and season with a little salt.
11. Put a spoonful of soy sauce.
12. Put the shredded squid again.
13. Add a little pepper and chicken bouillon, mix well and bring to the boil.
14. Slippery porridge.
15. Loose chicken.
