Ingredients:

Rice, shiitake mushrooms, chicken breast, scallions

Practice:

1. Prepare the rice

2. Rinse and add 8 times the amount of rice to the water

3. Choose the rice program to start the bottom of the porridge

4. Shredded chicken breast with shredded ginger scallions and a few portions and a little Sesame oil

5. Mix well and marinate for 20 minutes

6. Slice the mushrooms into thin slices

7. Add the slices of mushrooms and the marinated shredded chicken to the cooked congee, and simmer for another 5 minutes.

8. Mince the celery, add it to the porridge, stir well, and the mushroom and chicken congee is ready.

Tips:

1. If you don't use a pressure cooker, what pots and pans are better for porridge?

The best pots and pans are casseroles, clay pots, tile pots and so on, because the congee boiled in this kind of pot will be especially fragrant.

2. Should I use gas-burning or plug-in ones? Burning gas fire, the advantage is that the porridge cooking time is shorter, the disadvantage is that you have to stir from time to time, to avoid the bottom of the paste or porridge water fluttering out; if you use electric casserole, the advantage is that you do not have to look at the time to set a time for their own almost good, the disadvantage is that the time is long, it is estimated that it will take 4-6 hours, you do not necessarily afford to consume that time.

3. Can I use stainless steel cookware? Yes, but it is not recommended. First of all, the porridge is not as fragrant as earthenware pots, and secondly, the stainless steel pots and pans are not as evenly heated as earthenware pots or casseroles, and even if you play the smallest fire, it's not standardized, so it's not very suitable for cooking porridge.