Congee with Black Mushrooms and Shredded Chicken

Congee with Black Mushrooms and Shredded Chicken

Introduction:

"Recently, I've been eating too much meat and greasy food, and I've got four small pimples on my mouth. It's good to have some light porridge. Mushroom and shredded chicken porridge is nutritious, delicious and durable. Are there any kinds of fresh wood

Production steps:

Step 1: for 2 people, only 3 / 4 cup of rice is enough; mushrooms are soaked for 1.5-2 hours in advance; chicken is only 2 fingers, and one index finger is enough.

Step 2: the chicken is cooked in water and cut into shreds; the mushroom is also cut into thin and long pieces; the green onion is cut into small circles; the ginger is cut into pieces.

Step 3: add rice and mushrooms after boiling.

Step 4: turn to medium heat after boiling again, hold it with a chopstick, and turn to low heat after 20 minutes.

Step 5: after the rice is cooked, add shredded chicken and ginger, and cook for 3 minutes.

Step 6: add a small chive ring as an ornament after finished, which can also improve the taste.

Materials required:

Rice: right amount

Dried mushrooms: 3

Chicken breast: moderate

Shallot: 1

Ginger: 2 small pieces

Salt: right amount

Note: 1. The rice is "Huang Guobao" sold in Vietnam supermarket in the United States, which is similar to the Yellow River rice or northeast rice in China. I think this kind of rice is more suitable for porridge than long Thai fragrant rice. The porridge is thicker and waxy. 2. Many people don't eat ginger, but ginger can be fishy and fresh. It is suggested that the ginger be chopped up a little. 3. I don't eat cooked scallion, so I choose to put scallion after rice porridge. You can also put onion when you put ginger powder.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light