Salty Laba Congee

Name: Salty Laba Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chicken breast; 100g Glutinous rice; 30g corn; 30g Haricot vert; 30g carrot; 30g lettuce; 30g Shiitake Mushrooms; 30g White Beans; Some salt; Some Cooking Wine; Some pepper; Some sesame oil

by Red Bean Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Go home today to pick up things, and I still have some time to post this log.
Tomorrow is the "Laba Festival", please drink Laba porridge.
The eighth day of the twelfth lunar month of the lunar calendar is the "Laba Festival". The tradition is to drink Laba porridge.
Used to celebrate the harvest, it has been passed down since ancient times.
Laba porridge is a porridge made with a variety of ingredients, also called "Qibao Wuwei porridge".
Laba porridge is divided into sweet and savory. What I cooked today is salty.
Laba porridge is not only eaten, it is a good sign! It means more than a year. "

Salty Laba Congee

1. 1. Cut the muscle into small cubes, soak the mushrooms and lettuce and carrot into small cubes for later use.

2. 2. Add the diced chicken to the cooking wine and pepper to marinate and mix for later use.

3. 3. Soak glutinous rice and white kidney beans in water for 20 minutes, add a little salad oil.

4. 4. Put the lettuce, carrots, shiitake mushrooms, and green beans in a pot with boiling water and blanch them for later use.

5. 5. Pour the oil into the wok, pour the chicken cubes, stir fry, change color, and serve.

6. 6. Add water to the casserole, pour the glutinous rice and kidney beans, boil over high heat, and simmer for 40 minutes.

7. The rice is thick, add the chicken and continue to simmer for 15 minutes.

8. Pour in the lettuce, carrots, shiitake mushrooms and green beans and stir well.

9. Stir constantly with a spoon to avoid muddy bottom, cook for 5 minutes, add salt, pepper, and sesame oil to taste.

10. The salty laba porridge is ready.

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