Carrot and chicken bone porridge
By AmayaLabadie
I made porridge a long time ago. At that time, I didn't know how to distribute recipes (ashamed..) Reissue it now. I think this porridge is particularly delicious in winter, and the whole person feels warm. Congee is also very easy to digest. During the college entrance examination, my stomach had a bad stomach, and I felt bloated after eating anything, but drinking porridge made it more comfortable. However, my boyfriend didn't like salty porridge, so he had to go home and cook it with his mother.
Recipe Recommendations
- salty and fresh
- pot
- several hours
- ordinary
Steps for Carrot and chicken bone porridge
1
Prepare materials.
2
Wash the chicken leg bones in running water, and then soak in water for another hour.
3
Boil a pot of boiling water, add the chicken leg bones in it, and burn it to remove blood foam.
4
Marinate the scalded bones with salt, pepper and cooking wine. It doesn't matter if you add a little more salt. Cover with plastic wrap and place them in the refrigerator and marinate for 3 hours.
5
Wash a cup of rice and soak it in 3 cups of water (I soak it at noon and can start cooking when I get up in the afternoon).
6
Add another 3 cups of water, press the rice cooker, boil until the water boils, and adjust the heat preservation button for half an hour.
7
Re-open the cooking stall, lower the chicken bones, and wait for it to boil again.
8
You can dice the carrots at this time.
9
The porridge with chicken bones added is boiled and kept warm for half an hour again. From here on, pay attention to stirring to avoid burning the pan.
10
Add diced carrots, bring to a boil, and continue to low heat for 15 minutes.
11
Season with salt.
12
Add sesame oil.
13
Out of the pot.