Seafood chicken porridge
By MyrlFunk
Last weekend, we celebrated my father-in-law's 70th birthday. Our children invited relatives and friends to have a meal at the Xinyi Cantonese Restaurant. The amount of Xinyi's dishes was so high! Everyone ate very happily. The only sequelae was that they brought back a lot of leftovers. Little Bear is a diligent and diligent man in keeping the house! There are so many vegetables that the waiter will not throw away! I haven't finished the leftovers after several meals. I'm tired of eating them. What should I do? Looking at the pot of thick chicken soup and leftover seafood, the bear has an idea. The porridge made from chicken soup and seafood must be particularly delicious.
Recipe Recommendations
- chicken soup appropriate amount
- rice 1 and a half cups
- chicken appropriate amount
- abalone appropriate amount
- sea cucumber appropriate amount
- fish fishing line appropriate amount
- mushrooms appropriate amount
- mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- cucumber appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
Steps for Seafood chicken porridge
1
Chicken soup is served in a large pot.
2
Wash rice in 1 and a half cups.
3
Put the washed rice into the pan and add water until full.4
Bring to the boil over high heat and cook over medium heat throughout the process. Do not add water in the middle, which will affect the taste of the porridge.
5
Shred mushrooms and mushrooms.
6
After the water is boiled, add shredded mushrooms and shredded mushrooms.
7
Prepare chicken and seafood.8
Chop the chicken, sea cucumber, shredded fish, crab meal and fish maw, and shred the abalone.
9
Wait until the porridge is boiled until the rice grains expand, add the chicken and seafood and stir.
10
Prepare ingredients during porridge cooking, wash onions, ginger, coriander, and cucumbers, and boil them with cold white.
11
Minced onions, ginger and coriander, shredded cucumber and set aside.
12
Wait until the porridge is cooked until it becomes thick.
13
Put it in a bowl, add ingredients and seasonings according to your taste, and you can eat it.Seafood chicken porridge Make Tips
1. I saw on TV that you shouldn't use low heat when making porridge. Don't ask Little Bear why; Little Bear forgot.
2. Since the porridge is made with leftovers and leftover soup, it is already flavorful, so taste it first before adding the salt and chicken bouillon. Little Bear didn't add any because it was already very delicious.
3. Cucumber strips were added to the ingredients because this porridge has a really high protein content; adding a bit of cucumber helps balance it out. If you don't like it, you can leave it out; it's entirely up to you.
4. Since the seafood is already cooked, it was added later. If it were fresh, it could be added to the pot with the rice, or added when putting in the shredded mushrooms. This would make the porridge very savory, but the seafood flavor would be less distinct, so decide for yourself!
5. After washing the side dishes, rinse them with cooled boiled water. Since these are eaten directly, try to make them as clean as possible.
6. The porridge made from one and a half cups of rice is relatively thick; if you prefer it thinner, you can reduce the amount of rice accordingly. It is not recommended to add more, as it is already very thick.