Rice Cooker Version Shiitake Mushroom Chicken Congee
1.
Open a can of rice and weigh out about 125 grams.
2.
Wash the rice, don't wash it hard, the rice is very clean, just stir it lightly for a few times. Then soak it in a small amount of water for a while, instead of using a lot of water, just soak the rice.
3.
Put 6 cans of water in the rice cooker and use the quick-cook function to boil it. When the water boils, you can start to prepare the side dishes, wash them, and let them dry.
4.
After the water boils, add half a spoon of oil. Use oil with no flavor, such as corn oil and sunflower oil blended oil. If the oil is strong, it will affect the taste of the porridge.
5.
Pour the rice into the water, stir well with a spoon, close the lid, and start the normal porridge cooking process.
6.
While cooking the porridge, let's handle the side dishes. Remove the fat and film from the chicken breast.
7.
Cut the chicken into thin strips. Cut a little bit of ginger to remove the smell, add about 2 grams of salt, half a spoon of cooking wine, and half a spoon of cooking oil. Grab it with your hands and let it stand for a while.
8.
Cut shiitake mushrooms into thin slices, shred carrots, and prepare the main ingredients.
9.
Use a small milk pot or a wok. Boil water on a gas stove. After the water is boiled, pour in the mushrooms and carrots and boil for another minute. (The fungus is perishable, and blanching is to prevent any antiseptic treatment. Some people don’t like the smell of carrots. The color of the blanching water is brighter, and the other is to remove the taste.) Note that vegetables must be blanched. Open the pot.
10.
Place the blanched mushrooms and carrots in a bowl for later use.
11.
Everyone should have an understanding of the time required to cook porridge in a home appliance rice cooker. About 15-20 minutes before the end of the program, the porridge has been cooked smooth and thick, and the rice has fully bloomed, which is almost fast. All right.
12.
Pour the shredded chicken into the porridge, and quickly stir the shredded chicken with chopsticks to prevent clumping.
13.
After the chicken shreds change color, pour shiitake mushrooms and carrot shreds, stir well, cover, and cook for 5-10 minutes, depending on the power of the rice cooker. Because the chicken breast is tender and easy to cook, and the shredded shreds, shiitake mushrooms and carrots have been blanched, it does not take a long time. But because we have added side dishes, these are heavier than rice and tend to sink to the bottom of the pot, so it is best to open the lid and stir in the middle to prevent the pot from getting stuck.
14.
In the process of cooking chicken and mushrooms and carrots, we prepare a bit of mustard. I use the bagged shredded mustard tuber, if there is dried radish, it will do. This step can be left on or off according to personal preference. It is recommended to use a light flavor. If there is chili, it is best to wash it with a cool boil to remove the chili.
15.
The porridge is almost cooked, open the lid, pour in the mustard, and stir well. At this time, you can turn off the program, cover and simmer for a minute or two.
16.
Prepare a little coriander and chopped green onion (you can leave it as you like). If you like to eat it raw, you can put it in a bowl when serving the porridge. If you don't like raw green onion and coriander, you can put it in the pot with mustard and braise it.
17.
Finally, the porridge is ready, put it in a bowl and start eating. If you like the taste of pepper, you can sprinkle some white pepper on it.
Tips:
1. Mine is a rice cooker version of shredded chicken porridge, which is easy to operate. If you pay attention to it, the casserole will be more delicious, but the casserole needs to be watched by the fire, and the operation is more laborious.
2. Why do we need to boil the water first? The rice is washed first, swelled with water, and then boiled directly in boiling water. It is easy to burst and bloom quickly, and the starch in the rice is quickly released to make the porridge gelatinized.
3. Why should oil be put in the water? Putting oil is to prevent the pot from sticking, and the other is to make the porridge smoother.
4. My porridge is very light, except for a little salt when marinating the chicken, there is no salt in the porridge. Because it is accompanied by stir-fried vegetables. If you only eat porridge without cooking, you can add some salt to the porridge to taste. It is recommended to add a small amount and taste the saltiness before continuing.
