Chicken porridge with mushrooms(xiang gu ji rou zhou )

Chicken porridge with mushrooms

Introduction:

"In December, Shuangshuang's intestines and stomach begin to make trouble - stomach food. The reason is that the food is greasy, the amount of exercise is less, and the digestive system can't keep up! As the year approaches, big fish and big meat gradually occupy our table, and the burden of digestive system gradually increases. So, often like Shuangshuang's intestines and stomach, with such and such problems, to vent their dissatisfaction. After the festival, light dishes gradually replaced the status of big fish and big meat. Clear porridge dishes become our first choice, porridge nourishing stomach, Cantonese porridge, taste more abundant, suitable for postseason care for the stomach. How to cook a good porridge, Shuangshuang also learned a lot of tricks, today to share with you, benefit together: soak: before cooking rice, soak for about half an hour, let the rice expand. Stir: cold water pot, easy to stick to the bottom. Often stir, not only not easy to paste the bottom, but also can make the rice full, crisp and thick. The bottom of porridge: Boil the bottom of porridge, then put other materials, the cooking time is not more than 10 minutes, so that the porridge is fresh, the taste of everything is boiled out, and there is no cross taste. Especially when the auxiliary materials are meat and seafood, the bottom of porridge should be separated from the auxiliary materials. Heat: first boil with high heat, then turn to low heat for about 30 minutes. The size of the fire changes, and the smell of porridge comes from it. Light oil: after the porridge is changed to slow fire, light a little salad oil about 10 minutes. You will find that not only the finished porridge is bright in color, but also the entrance is fresh and smooth. "

Production steps:

Step 1: put enough water into the rice and soak for 20 minutes. (M: clear water = 1:15)

Step 2: cook the rice until it blooms.

Step 3: soak mushrooms in advance and cut into shreds. Put the shredded mushrooms into the pot and cook for 15 minutes until the mushrooms are tasty and the porridge is thick.

Step 4: thaw chicken breast, absorb water with kitchen paper, slice thin, dice, add salad oil and white pepper, stir, add starch, scrape pulp. Marinate for about 10 minutes. Pour the prize chicken breast into the pot and stir well.

Step 5: dice carrots and celery, and pour them into the pot.

Step 6: mix well.

Step 7: add the right amount of salt.

Step 8: add the right amount of white pepper.

Step 9: pour in proper amount of sesame oil.

Step 10: pour in proper amount of sesame oil.

Materials required:

Rice: 100g

Chicken breast: moderate

Lentinus edodes: right amount

Moderate amount: carrot

Parsley: right amount

White pepper: right amount

Salt: right amount

Sesame oil: appropriate amount

Starch: right amount

Note: 1. Soaking rice in advance for about half an hour can make rice swell, easier to ripen and more delicious. 2. In cold water pot, rice is easy to stick to the bottom. Stir it with a spoon frequently to prevent rice from sticking to the bottom. Hot water pot, not only can save time, but also can prevent sticky bottom. 3. Add mushrooms, you can cook about 15 minutes, waiting for flavor, chicken breast into the pot can change color, do not have to cook for a long time. 4. If chicken breast is frozen, use kitchen paper to absorb water after thawing, taste better! Thin slices, diced, slightly pickled, can be more tasty.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Ji Rou Zhou