Porridge

By VicentaLakin

Porridge
In autumn, when it's dry, there's sweet soup like ice cream, Sydney's silver ear soup and, of course, porridge, a pot of chicken gravy is cooked today. The chicken protein content is high, the fat content is low, and the chicken protein is rich in all essential amino acids, which are very similar to the egg, milk amino acid spectra and are therefore a source of quality protein. The mushrooms have nutritional characteristics of high proteins, low fats, sugar, multiple amino acids and multiple vitamins. This pot of porridge is delicious

Recipe Recommendations

  • chicken legs 2 only
  • rice 100 grams
  • cabbage leaf 3 tablets
  • mushrooms of 5
  • chives 2 pieces
  • salt appropriate amount
  • Jiang 3 tablets
  • soy sauce appropriate amount
  • pepper a little
  • cooking wine appropriate amount
  • vegetable oil appropriate amount

Steps for Porridge

  • Make Porridge step 0
    1
    Chicken leg chops in small pieces, water washes and squeezes, dry wine, raw smoke, salt, pepper powder, ginger pickles for 2 hours
  • Make Porridge step 1
    2
    Rice wash, water bubbles for half an hour, a little salt in the water, a few drops of vegetable oil
  • Make Porridge step 2
    3
    Sphinx wash, cabbage for green leaves
  • Make Porridge step 3
    4
    When the casserole is boiled with water, the bubbling rice pours in, and then the fire turns into a cap and boils for about 20 minutes to rice. Open Hana
  • Make Porridge step 4
    5
    When the rice boils, the salted chicken-legged wine is poured into the pot, and the fire remains boiling for 20 minutes
  • Make Porridge step 5
    6
    The chicken's leg is boiled in 20 minutes and the mushrooms are poured in
  • Make Porridge step 6
    7
    10 minutes after the mushrooms fell into the boil, the porridge was so thick that the cabbage was sorely poured into the open
  • Make Porridge step 7
    8
    With salt, peppers, onions, you're out
  • Make Porridge step 8
    9
    A bowl of nutritious and delicious chicken congee

    • Porridge Make Tips

    1. Soak the rice in cold water for half an hour before cooking to allow the grains to swell. This not only saves time but also results in a creamy, better-textured porridge. 2. Cooking porridge with cold water easily causes it to stick to the bottom. Adding the rice after the water boils prevents this, and it is also faster than cooking with cold water. 3. Stirring is to "bring out the thickness." Continue stirring for about 10 minutes until the porridge reaches a creamy consistency.

    Recipe Categories

    Recipe recommendation