Fresh shrimp and cured chicken leg porridge
Ingredients: liquor,rice,shrimp,ginger
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Fresh shrimp and cured chicken leg porridge
1
Soak the cured chicken legs for 1 or 2 hours to remove the salty taste. I only used half my leg.
2
Cut the chicken leg into slices, and remove the chicken skin because I don't eat the skin.
3
Pour a large bowl of rice into the pan, then pour boiling water, and spread over the rice.
4
After the high heat comes to a boil, turn to low heat.
5
Pour in the chopped chicken legs and cook over low heat for 20 minutes.
6
Add two slices of ginger to remove the fishy smell.
7
Drop a few more drops of white wine to remove the fishy smell.
8
Remember to keep stirring during the boiling process to prevent the bottom from being burnt.
9
Pour in the shrimp after 20 minutes. Because the shrimp I put was cooked, it will be ready for another 5 minutes. If you put raw shrimp, add it when putting in the chicken legs.