Mushroom and Chicken Congee

Mushroom and Chicken Congee

Introduction:

"Warm mushroom and chicken congee, the best choice for breakfast ~ ~"

Production steps:

Step 1: wash the rice and soak it in water, oil and salt for half an hour.

Step 2: soak mushrooms and cut into thin slices.

Step 3: Chop chicken breast meat into Rong, add appropriate amount of water to disperse into paste.

Step 4: cut ginger into shreds.

Step 5: add enough water to the casserole, bring to a boil, add rice and mix well.

Step 6: after boiling for half an hour, add ginger, mushroom slices and corn kernels and mix well.

Step 7: add minced chicken and cook until it thickens. Add salt and pepper. Sprinkle with scallions.

Materials required:

Japonica rice: 100g

Dried mushrooms: 4

Chicken breast: 50g

Corn kernels: 30g

Salt: small amount

Pepper: small amount

Scallion: right amount

Ginger: right amount

Precautions: 1. Use water to disperse the chicken in advance, otherwise it will become a piece after piece; 2. Add enough water at one time, not half way; 3. Use low heat when cooking porridge, and open a small gap on the lid to prevent overflow.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh