Cantonese style sliced chicken porridge - you can also make delicious hot porridge in the morning(guang shi hua ji zhou zao shang ye neng zuo mei wei de re zhou )

Cantonese style sliced chicken porridge - you can also make delicious hot porridge in the morning

Introduction:

"You may think that with the pace of life now, there is no time to cook porridge in the morning. In fact, as long as there is a non boiling pot or slow stewing pot at home, after we clean the materials the night before (for example, steps 1 to 5 in the following procedure can be prepared in advance. Before going to bed, put the rice into the pot to cook). The next morning, boil the porridge again and add the chicken. About 5-10 minutes, we can drink such a bowl of delicious hot porridge. If you use the pressure cooker for about 30 minutes, you can still squeeze in time to wash your face and teeth. "

Production steps:

Step 1: after the chicken is chopped into large pieces, cut off the excess fat and part of the chicken. (I bought half a chicken, only half)

Step 2: put the chicken with bone into boiling water to remove the blood, then put it into the pot, add water (the amount of water for porridge), two pieces of ginger and a small spoonful of rice wine, cover and bring to a boil.

Step 3: put the washed rice into the boiled chicken soup, boil it again, turn the medium heat to boil until the rice grains bloom, and we will deal with other materials when cooking porridge.

Step 4: cut the chicken into small pieces, add salt, pepper, rice wine and cornstarch, mix well and marinate for about 30 minutes.

Step 5: cut the onion and coriander into small pieces and set aside.

Step 6: after the porridge is cooked, turn to high heat and boil it. Add the marinated chicken. When the meat changes color, add salt to taste it. Sprinkle the scallion and coriander powder before leaving the pot, and then pour half a teaspoon sesame oil.

Step 7: after the porridge is cooked, turn to high heat and bring to a boil. Marinate the chicken. When the meat changes color, season it with salt. Sprinkle the scallion and coriander before leaving the pot, and then pour half a teaspoon sesame oil.

Step 8: the cooked porridge is smooth and smooth.

Materials required:

Northeast rice: 1 cup

Chicken: 1 / 4

Scallion: right amount

Coriander: moderate

Ginger: several pieces

Note: 1) it's better to choose the chicken leg, the meat is more tender and smooth. 2) Separate the bone from the meat. Boil the bone and the rice first to make the porridge more fragrant. Put the chicken later to keep the chicken tender and smooth. 3) Before laying the chicken, make sure to turn the heat to boil the porridge. It's not easy to cook for a long time, so as to keep the smooth taste of the chicken. 4) If you want the porridge to be fresher, don't put soy sauce when marinating the meat. 5) Scallion, sesame oil in the pot before put can maximize the volatile flavor. 6) After the porridge is cooked, it should be eaten while it is hot. If it is put for a long time, the porridge will become thicker, and the green onion will change color and lose its flavor. 7) If you are afraid of trouble, you can also chop the chicken into small pieces with bones and meat, and put the chicken into the porridge after it is cooked, and then season it with salt. It tastes good.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Guang Shi Hua Ji Zhou Zao Shang Ye Neng Zuo Mei Wei De Re Zhou