Congee with Black Mushrooms and Shredded Chicken

Congee with Black Mushrooms and Shredded Chicken

Introduction:

"There are only two electric rice cookers in a person's life. Nothing can't be done, nothing can't be imagined."

Production steps:

Step 1: ingredients

Step 2: wash vegetables, slice mushrooms and cut lettuce into sections

Step 3: remove the blood foam from the chicken breast by opening it horizontally

Step 4: after the chicken breast turns white, tear it into silk, add soy sauce, salt and cooking wine to taste and remove the fishiness

Step 5: add rice and water to the electric rice cooker (recently, my stomach is not very good, so I added some coarse grains to the rice) and bring the lid after the water rolls over, because it will overflow and put the mushrooms in

Step 6: after the second rolling, add shredded chicken and lettuce, add salt, chicken essence, sesame oil, etc... It's out of the pot

Materials required:

Chicken breast: 1 piece

Mushroom: 150g

Lettuce: 1

Rice: 100g

Water: 500ml

Chicken essence: 2 teaspoons

Soy sauce: 3 teaspoons

Salt: 1.5 teaspoons

Sesame oil: 1 teaspoon

Note: the electric rice cooker will always keep the temperature, so do not keep the porridge warm after cooking, otherwise the water will be less and less

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh