Shredded Chicken and Chestnut Congee
1.
Use a knife to cut the chestnuts at the top and peel them after they are cooked.
2.
The chicken breast is torn into thin threads after being cooked.
3.
Pour an appropriate amount of porridge bottom into the casserole, pour the chestnuts, and simmer for 20 minutes after boiling.
4.
Turn off the heat, sprinkle in shredded chicken (a little refined salt), and stir well.
Tips:
1. After washing the raw chestnuts, cut a cross on the top of the chestnuts and cook for 5 minutes (the boiled chestnuts should always be kept in water) so that the inner skin of the chestnuts can be peeled off.