Method 1
Raw materials: materials white rice 1 cup, 4 chickens, a little tender ginger, a little chopped green onion, 1 tbsp cooking wine, 1 tsp cornstarch, 8 cups of water, 1 tsp salt, a little pepper.
How to make:
1: Wash white rice, add 8 cups of water and soak for 1 hour, transfer to the stove and bring to a boil, then lower the heat to low and cook until cooked and soft.
2, the chicken killed clean, cut off the limbs, mixed into the seasoning slightly marinated, the back of the meat layer of the thinner parts of the boiling water, into the congee with the cooking.
3, when the rice is soft and rotten, add the chicken legs with cooking, and add ginger and salt to taste, 5 minutes after the fire, pick out the back bone, sprinkle into the green onion and pepper, can be dished out to eat.
Warm tips:
1, the back of the chicken added to the congee with cooking can increase the flavor, but because of the thin layer of meat so it is not delicious.
2, the chicken should be bought live, freshly killed meat is fresh and sweet, you can ask the merchants to do it for you.
Method two
Raw materials: 100 grams of round-grained rice, 100 grams of chicken, 30 grams of corn starch, 3 grams of green onions, 3 grams of cilantro, 2 grams of salt, 5 grams of ginger, 10 grams of salad oil.
Practice:
1, round-grained rice washed, marinated with a little salt.
2, add about 1000 ml of cold water in the pot, put the round-grained rice, first boil with high heat.
3, after boiling, change to a small fire simmering.
4, the chicken washed, chopped into small pieces, into a bowl.
5, green onion, cilantro washed and chopped, ginger washed and sliced.
6, chicken add salt, salad oil, ginger, starch and mix well.
7, the chicken into the porridge pot, boil again, add cilantro, green onion can be served.