Salted egg yolk and shredded chicken congee

1, 100g rice washed, into the refrigerator overnight standby (frozen method of cooking out of the congee is both fast and soft).

2, 1 piece of chicken breast cleaned, cut in half, take half of the piece; 2 fresh mushrooms cut into julienne strips; half of the oil thinly sliced, standby.

3, start a frying pan, wait until the oil temperature reaches 180 degrees, into the thin slices of fritters, low heat deep frying until golden brown and crispy, then drain the oil, mashed and spare.

4: Put half of the chicken breasts into a pot of cold water, add 1 green onion knot, 3 slices of ginger and 1 tablespoon of cooking wine, cook the chicken breasts until they are cooked through and then fish them out and wash them, discard the green onion and ginger, and strain the chicken broth for later use.

5: Tear the cooked chicken breasts into thin strips; sieve 3 salted egg yolks and set aside.

6, hot pan cold oil, pour into the salted egg yolks, stir-fry over medium-low heat, stir-fry until the salted egg yolks appear foam, add the chicken wire continue to stir-fry until the chicken wire evenly coated with salted egg yolks, sheng out of the standby.

7. Pour the frozen rice into the filtered chicken broth and cook over medium-low heat for 10 minutes (1:8 ratio of rice to chicken broth).

8: Turn down the heat, add the shredded fresh shiitake mushrooms and cook until soft, then add the shredded salted egg yolk chicken and season with a pinch of salt and white pepper.

9, turn off the heat and serve, sprinkle with a few crispy fritters and green onions, salted egg yolk and shredded chicken porridge is complete! When cooking porridge need to be stirred from time to time, so as not to stick to the bottom.