How to make chestnut chicken porridge

1.

Ingredients preparation: appropriate amount of rice, a little oats, a small piece of chicken breast, 3-4 chestnuts, chicken feathers A small handful of vegetables.

2.

Add an appropriate amount of water to the pot, 3-4 slices of ginger, put the chicken breast in, and cook until completely cooked.

3.

Tear the cooked chicken into pieces, and then beat it with a rolling pin a few times, so that the chicken fiber will become looser, making it easier for the baby to chew and digest.

4.

Chop the chicken into pieces and set aside.

5.

After the chestnuts are cooked, take 3-4. You can adjust it according to the amount of porridge.

6.

After the chestnuts are cooked, break them open and use a small spoon to scoop out the chestnut flesh. For the recipe of chestnut puree, you can refer to the chestnut puree I wrote before (click here to view)!

7.

Put the chestnut meat in a plastic bag and press it into a puree with a rolling pin (a simple and crude processing method, very practical, you may wish to try it).

8.

Put the chicken feathers into the pot of boiling water, and take it out when the water boils again. Blanching is to remove oxalic acid, phytic acid and harmful substances in vegetable leaves, so don’t be lazy and omit it.

9.

Chop the blanched chicken lettuce into fine pieces.

10.

Add an appropriate amount of water to the pot, add the washed rice and oats, and when it is cooked for 8 minutes, add ground chestnuts, stir evenly, and cook for 2 minute.

11.

Add in the minced chicken, mix well again, and continue to cook for 2-3 minutes.

12.

Sprinkle in minced chicken feathers before serving.

13.

Add 1-2 drops of sesame oil and a little salt to taste.

Stir evenly and serve.

After the porridge is served, add a spoonful of chestnut powder to garnish, and you can drink it!