Chicken porridge with preserved eggs

Chicken porridge with preserved eggs

Introduction:

"I've racked my brains and practiced my cooking so that my husband and my baby can eat more of my food. Finally make a pot of family recognized delicious porridge. Today, there is no lean meat at home. I used chicken sausage instead of porridge. I didn't expect it was delicious. I came to share it with you

Production steps:

Step 1: Chop garlic and dice chicken sausage.

Step 2: heat salad oil and lard.

Step 3: pour the garlic powder into the oil and stir fry until fragrant. When the garlic powder turns yellow, stir fry until fragrant and remove it. Pour the oil on the diced chicken and set aside.

Step 4: prepare two preserved eggs and dice them.

Step 5: after the rice is boiled, pour in diced chicken and preserved egg, add salt and pepper to taste, and cook until sticky and rotten.

Step 6: cut the scallion into sections and set aside.

Step 7: after the porridge is cooked, add a spoon of scallion and simmer for a few minutes. The delicious porridge is finished!

Materials required:

Rice: 100g

Preserved eggs: 2

Shuanghui chicken sausage: 2

Scallion: 1 teaspoon

Salt: right amount

Lard: 2 teaspoons

Salad oil: 1 teaspoon

Garlic: right amount

Pepper powder: right amount

Note: the oil must be boiled and drenched on the diced chicken to make it fragrant!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh