Chicken and yam porridge for soothing the heart and warming the stomach in winter(dong ji shu xin nuan wei de ji rou shan yao zhou )

Chicken and yam porridge for soothing the heart and warming the stomach in winter

Introduction:

"Many traditional Chinese medicine in health almost all particularly respected porridge. It can be said that porridge has become an indispensable part of traditional Chinese medicine, especially in winter. After the Tang and Song Dynasties, the application of porridge was more and more widely, and the records of medicinal porridge were gradually increasing. Sun Simiao, Li Shizhen and Liu Bowen all have records of medicinal porridge in their monographs. However, it's called medicinal porridge. In fact, there are relatively few porridge foods with traditional Chinese medicine in the porridge, and more of them are common ingredients. However, these ingredients have unique pharmacological functions, such as lotus seed, red jujube, longan, lotus leaf, Poria cocos, perilla seed, etc. Yam also has high medicinal value. According to traditional Chinese medicine, yam is a good tonic "food medicine" because it has the functions of Tonifying the spleen and kidney, nourishing the lung, stopping diarrhea and accumulating sweat. After the winter solstice, the "cathode Yang generation" makes the body's Yang Qi flourish, which is the most easy to absorb external nutrition and play a tonic effect. Tonic is one of the traditional health preserving methods in China. It is the best time to eat some tonics. However, in my opinion, any tonic is not as affordable and direct as yam, which is known as "food medicine". It is said that eating yam in winter is better than taking tonic. Chicken antler and yam porridge is very suitable for health care in winter. Supplemented by chicken antler and ginger, it can be said to warm the heart and stomach

Production steps:

Step 1: material preparation. Wash yam and peel carrot.

Step 2: rice panning several times, put clear blisters for half an hour.

Step 3: put rice into casserole, add enough water, bring to a boil over medium heat, turn to low heat.

Step 4: mince ginger and dice carrot.

Step 5: chop the chicken and make it mud.

Step 6: put oil in the pan and stir fry the ginger first.

Step 7: add the chicken antler and stir fry the water vapor.

Step 8: after stewing rice for about half an hour, put the fried chicken into the casserole and stir.

Step 9: peel and dice yam, rinse with water and remove mucus.

Step 10: add the diced yam into the casserole and stir.

Step 11: add yam and simmer for about 20 minutes.

Step 12: pour in diced carrots

Step 13: add carrots and simmer for about 10 minutes. Add salt and pepper.

Step 14: simmer for 5 minutes.

Step 15: put some chopped green onion or shredded green onion, which can be used for decoration and seasoning.

Materials required:

Japonica rice: 200g

Yam: 1 root

Chicken breast: right amount

Carrot: 100g

Ginger: 1 small piece

Scallion leaves: moderate

Salt: right amount

Pepper: right amount

Peanut oil: right amount

Note: it is best to stir fry the chicken first to prevent the floating foam of raw chicken.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Dong Ji Shu Xin Nuan Wei De Ji Rou Shan Yao Zhou