Seafood Chicken Congee

Name: Seafood Chicken Congee
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 10g Scallops; 10g Wolfberry; 20g ginger; 20g Dried shrimp; 150g Sixtieth; 500g chicken; 20ml oil; 5g salt; a little MSG

by Danxia 4462

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Since I ate this porridge outside, I am very impressed. Cordyceps flower feels the smell of bacteria, which makes the whole pot of porridge very fresh and sweet. With rich ingredients, it tastes very good. After eating, I can’t forget and always think about it. I tried to make it by myself that day. Cordyceps flowers are actually derived from fungi. No wonder that the soup has a smell of bacteria. The stewed soup is seldom moisturizing. It is a good ingredient for winter nourishment, and the price is not expensive. On weekdays, stewed chicken soup or It’s a lean broth. I think of this porridge today. The porridge of local chicken with flower beetle and cordyceps flower is nutritious and delicious

Ingredients

10g Scallops
10g Wolfberry
20g Ginger
20g Dried Shrimp
150g Sixtieth
500g Chicken
20ml Oil
5g Salt
a little Msg

Seafood Chicken Congee

1. .Prepare ingredients, lotus seeds, cordyceps flowers, wolfberry, scallops, dried shrimps and ginger

2. Ready northeast rice

3. Prepare chicken and sixtieth

4. Wash the chicken, cut into pieces, marinate with ginger and salt

5. Put the soaked scallop shrimp, lotus seeds and northeastern rice into a casserole

6. Pour in the right amount of water

7. Bring to a high heat and simmer

8. Put in the marinated pork

9. Put the blanched sixties and goji berries

10. Seasoning and sprinkle with a little salt.

11. It’s better to eat a bowl of germ rice and be kind to yourself instead of having to go to great pains to match your meal. A bowl of good rice is the best choice.

Tips:
Tips After the sixties are blanched a little, remove half of the shells, soak the scallops and break them into strands, so that you can eat the scallops in every mouthful of porridge. The chicken is marinated with salt and cornstarch in advance, and a little sugar is added to improve the freshness of the casserole The porridge is best to drink. The casserole indicates a low heat to simmer slowly, which can fully melt the rice grains and release the original aroma of the rice. During the process of cooking the porridge, do not cover the whole pot tightly to prevent overflow and leave a little gap.