As soon as the weather is cold, drinking porridge has become the choice of many people, but it is also very particular to make a bowl of nutritious and delicious porridge. Rice boiled starch is not suitable for people with three highs, so I basically choose millet for cooking. Millet not only strengthens the spleen and nourishes the stomach, but also has the function of helping sleep. Children can effectively protect their eyesight. Women often eat light spot beauty, while the elderly eat it easily, which strengthens the spleen and stomach. Especially those who often suffer from insomnia, drink millet porridge every three to five times to let you sleep peacefully until dawn. Therefore, cooking millet is better than rice, and my family likes to add some other ingredients when cooking millet porridge, such as chicken and mushrooms. On the basis of delicious food, the nutrition is more comprehensive. No wonder everyone in my family is scrambling to eat this porridge.

Shredded chicken and millet porridge

Ingredients: a cup of peach blossom and millet, a chicken leg, a few fresh mushrooms, a little medlar, and only a little ginger, salt and pepper as seasoning.

See here for details: 1, pour a cup of millet into a casserole, then wash and drain.

2. Then, add purified water according to the ratio of 1: 12, then cover the lid with a slit and boil it.

There are still a few minutes to wait for the boiling, and we will prepare all the auxiliary materials. Slice the fresh mushrooms, peel the ginger and cut it into very fine shreds. Boned the chicken leg and cut it into thin strips. Marinate it with oyster sauce, soy sauce, pepper and a little sugar.

4. When the millet boils, then we turn to simmer, leaving a gap in the lid to prevent the rice soup from overflowing, and stirring from time to time to avoid the bottom paste.

5, about 10 minutes or so, the millet will cook the rice oil, and then we will put all the auxiliary materials prepared in advance. First, put the shredded mushrooms and shredded ginger in and stir well.

6. Then pour the shredded chicken marinated in advance and stir evenly with a spoon. At this time, it can be turned to medium heat, and then turn to low heat when you see the porridge bubbling.

7. Then add salt and pepper to taste and see that all the ingredients are blended together.

Small nagging: 1, the ideal ratio of porridge cooking is around 1: 10 or 1: 12. If you cook rice congee directly, just 1: 10. If it's porridge made with me, then 1: 12 tastes the best. 2. After the millet is boiled, always stir with a spoon to avoid the bottom paste. In addition, the collision of rice grains during stirring can make the millet smoother and taste better.

3. Accessories must be put in the last few minutes. In addition, ginger and pepper are very good for deodorization and cold. They are necessary for porridge. Don't ignore them.