Name: Shredded Chicken and Shrimp Congee
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: shrimp; chicken; carrot; Broccoli; Shiitake Mushrooms; ginger; Shallots; salt; Cooking Wine; Fengqiu Mark Chicken Essence

Shredded Chicken and Shrimp Congee

by A Yang Yangyang (From WeChat.)

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

These days, my mother is cooking at home. My mother said that I have been busy with work recently and have lost weight. I have to cook more meat dishes to replenish my body for a week. I have eaten too much meat, and I have completely lost my appetite. I like to eat soft and glutinous light porridge. This chicken shredded shrimp porridge is simple, nutritious, low-fat and delicious! After the fragrant shredded chicken and shrimp porridge came out of the pot, I did not look like porridge for a long time. I ate three bowls by myself.

Shredded Chicken and Shrimp Congee

1. Wash the rice, add appropriate amount of water and cook for 1 hour in a rice cooker.

Shredded Chicken and Shrimp Congee recipe

2. While cooking the porridge, sort out the other ingredients, clean the shrimp, peel off the shell and remove the shrimp thread, add a little salt, 1 spoonful of cooking wine, stir evenly and marinate for a while.

3. Add ginger slices and appropriate amount of water to cook the chicken breast, then tear it into shredded chicken by hand.

4. Heat oil in a pot, fry the green onion and shrimp heads to get red shrimp oil, then pick out the shrimp heads and green onion segments, and leave the shrimp oil.

5. Blanch the broccoli and carrots in water and cut them into small pieces with a knife. Cut the fresh mushrooms into thin slices.

6. Open the lid of the rice cooker, and pour shredded chicken, shrimp, carrots, broccoli, shiitake mushrooms, minced ginger, and fried shrimp oil into the rice cooker.

7. Add 2 tablespoons of salt, cover the rice cooker, simmer for 5 minutes, add half a tablespoon of phoenix balls and chicken essence, mix well.