Guangdong-style chicken porridge
By NashLind
Maybe everyone will think that the pace of life is so fast now that there is no time to make porridge in the morning. In fact, as long as there is a cook-free pot or a slow-cooker pot at home, after we clean the ingredients the night before,(for example, steps 1 to 5 below can be prepared in advance, and put the rice in the pot before going to bed. Cook), reboil the porridge the next morning and add the chicken. You can drink such a hot bowl of delicious porridge in about 5-10 minutes. If you use the pressure cooker for about 30 minutes, you can basically do it. During this period, you can still squeeze in time to wash your face and rinse your teeth.
Recipe Recommendations
- chicken 1/4
- onion appropriate amount
- coriander appropriate amount
- Jiang several pieces
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Guangdong-style chicken porridge
1
After chopping the chicken into large pieces, cut off the excess fat and cut off part of the chicken. (I bought half of the chicken and only used half)
2
Put the chicken nuggets with bones in boiling water to blanch off the blood, then put them into the pan, add clear water (the amount of water used to make porridge), two slices of ginger and a small spoon of rice wine, cover and bring to a boil.
3
Put the washed rice into the boiling chicken soup. After boiling it again, turn to medium heat and cook until the grains of rice bloom. When making porridge, we process other ingredients.
4
Cut the chicken into small pieces, add salt, pepper, rice wine, and cornstarch, mix well and marinate for about 30 minutes.
5
Cut the onions and coriander into the ground and set aside.
6
After the porridge is cooked, turn to high heat and bring to a boil. Add the marinated chicken. After the meat changes color, add salt to season. Before taking out, sprinkle with chopped green onion, and add half a teaspoon of sesame oil to take out.
7
After the porridge is cooked, turn to high heat and bring to a boil. Add the marinated chicken. After the meat changes color, add salt to season. Before taking out, sprinkle with chopped green onion, and add half a teaspoon of sesame oil to take out.
8
The cooked porridge is fragrant, smooth and smooth.Guangdong-style chicken porridge Make Tips
1) It is best to choose chicken thigh meat, as it has more meat and is tender and smooth.
2) Separate the bones from the meat. First, simmer the bones with the rice to make the porridge more flavorful and rich, while adding the chicken later helps maintain its tenderness.
3) Before adding the chicken, be sure to turn up the heat to bring the porridge to a boil. Do not overcook; this ensures the chicken retains a smooth and tender texture.
4) If you want the porridge to be lighter, do not add soy sauce when marinating the meat.
5) Adding chopped green onions and sesame oil just before serving maximizes the release of their fragrance.
6) Once the porridge is cooked, it is best eaten hot. If left for too long, the porridge will become thicker, and the green onions will discolor and lose their aroma.
7) If you want to save effort, you can also chop the chicken (with bones) into small pieces. Once the porridge is ready, add the chicken pieces to poach them, then season with salt; the taste is also quite good.