【rolling Pigeon Porridge】

Name: 【rolling Pigeon Porridge】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pigeon; 100g Rice; 2s parsley; 5 slices Sliced ginger; 2g pepper; 2g Chicken Essence; Some salt

by Chishang Xiaomi

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

As we all know, if you want to maintain health and improve your physical fitness in winter, porridge is an excellent choice. Raw porridge is one of Guangdong's traditional porridge products. It is cooked in a pot with pre-cooked porridge and fresh meat. The specific method is to boil the white porridge in a small casserole, add the meat, leave the heat immediately after boiling, put in the chopped vegetables and vegetables, and eat it with pepper. The taste is more delicious.
Traditional Chinese medicine believes that pigeon meat has the functions of nourishing the liver and strengthening the kidney, nourishing qi and blood, nourishing the brain, nourishing the mind, clearing away heat and detoxification, and promoting body fluid and quenching thirst. Therefore, there is a folk saying that "one pigeon wins nine chickens". In the pigeon porridge made this time, chopped coriander was used instead of vegetable pieces, which added a different flavor to the taste. "

Ingredients

1 Pigeon
100g Rice
2s Parsley
5 slices Sliced Ginger
2g Pepper
2g Chicken Essence
Some Salt

【rolling Pigeon Porridge】

1. Pigeons are removed from hair and viscera, and this step is left to the boss who sells the pigeons;

2. The rice is ready, it is best to use fragrant rice or long-grain fragrant rice for cooking porridge;

3. Wash coriander leaves;

4. Wash the rice and put it in a casserole, pour in an appropriate amount of water, open the lid after a high heat, turn to medium and low heat to cook, the time depends on the respective firepower and the amount of porridge, my pot took about 15 minutes;

5. Chop the pigeon into small pieces at the same time as the porridge;

6. Chop the coriander and set aside;

7. Put an appropriate amount of oil in the pot and heat it to 50% heat, add the pigeon meat and stir-fry until the color changes, then turn off the heat;

8. After the white porridge is cooked, put the pigeon meat in the casserole, keep the lid open and continue cooking;

9. Add the ginger slices, keep the heat at a boiling level, stir with a spoon in the same direction for more than 10 minutes, until the rice is boiled into crystal clear catkins;

10. Then you can add pepper to taste;

11. Then add the chicken essence and stir well, turn off the heat, add salt to taste before drinking;

12. Finally, add chopped coriander and you're done.

Tips:
1. If you want to drink the silk porridge, one of the secrets is to boil it and stir in the same direction for at least 10 minutes. This is what the owner of the shop where I often go to drink porridge told me. Of course, the premise is that we You have to have this time;

2. A little glutinous rice can also be added when cooking porridge to make the porridge softer;

3. If you feel the smell of pigeons is heavy, you can add proper amount of cooking wine to remove the smell when frying pigeons.