Mushroom and Chicken Congee
Introduction:
"Warm mushroom and chicken congee, the best choice for breakfast ~ ~"
Production steps:
Step 1: wash the rice and soak it in water, oil and salt for half an hour.
Step 2: soak mushrooms and cut into thin slices.
Step 3: Chop chicken breast meat into Rong, add appropriate amount of water to disperse into paste.
Step 4: cut ginger into shreds.
Step 5: add enough water to the casserole, bring to a boil, add rice and mix well.
Step 6: after boiling for half an hour, add ginger, mushroom slices and corn kernels and mix well.
Step 7: add minced chicken and cook until it thickens. Add salt and pepper. Sprinkle with scallions.
Materials required:
Japonica rice: 100g
Dried mushrooms: 4
Chicken breast: 50g
Corn kernels: 30g
Salt: small amount
Pepper: small amount
Scallion: right amount
Ginger: right amount
Precautions: 1. Use water to disperse the chicken in advance, otherwise it will become a piece after piece; 2. Add enough water at one time, not half way; 3. Use low heat when cooking porridge, and open a small gap on the lid to prevent overflow.
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Xiang Gu Ji Rong Zhou
Mushroom and Chicken Congee
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