Rice 100g

Chicken 300g

Dried shiitake mushrooms 15g

Supplementary Ingredients

Rapeseed moss 4 stalks

Salt 2g

White pepper 2g

Beanut flour 15g

Peanut oil 10ml

Water 1500ML

1 slice of ginger

Short Mushroom and Chicken Porridge Step 1

Preparation: Marinate the chicken with salt, cornstarch and pepper and a little peanut oil, wash the vegetables and rice

Step 2

Soak the mushrooms and set aside

Step 3

Rice is washed well, and soaked in water and peanut oil. Step 4

When the rice is soaked, boil the rice and water in the wok over high heat, add the mushrooms and cook for 10 minutes, then reduce the heat to medium-low and simmer for half an hour

Step 5

Stir the porridge several times during the simmering process, to prevent it from sticking to the bottom of the wok, and on the other hand, it will make the porridge thicker, and it will take half an hour to simmer for half an hour

Step 6

Step 6

Step 6

Add the marinated mushrooms, and then the porridge is ready to be cooked. p>

Add the marinated chicken pieces and turn up the heat to cook

Step 7

Add the shredded ginger and stir

Step 8

Add the washed vegetable moss and stir until the vegetables are cooked, then turn off the heat

Cooking Tips

Dried shiitake mushrooms have to be soaked beforehand

Soaking the rice beforehand not only shortens the time of making porridge, but also reduces the taste of the porridge water. The taste of the congee will be better

The chicken should be tender and marinated with corn starch, salt, corn starch, pepper and peanut oil, the chicken will be more tender

Putting in the vegetables will not only increase the brightness of the congee, but also increase the freshness and nutritional balance, but you don't need to put too much vegetables

The congee will be better than the rice, and will be better than the congee.