Chicken liver fungus oatmeal
By MableLehner
Ingredients: chicken essence,salt,rice,oat,fungus,chicken liver,onion,Jiang,wine,boiling water
Recipe Recommendations
- chicken liver appropriate amount
- fungus appropriate amount
- rice appropriate amount
- oat appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- wine appropriate amount
- boiling water appropriate amount
Steps for Chicken liver fungus oatmeal
1
Wash the rice and place it in the casserole, add appropriate amount of boiling water.
2
Cover and cook slowly.
3
Wash the oats clean.
4
Wash the fungus and cut it into small pieces.
5
Wash the chicken liver and place it in a basin, pour in boiling water, and add some onions and ginger.
6
Pour some more wine on it to remove the smell.
7
Cover and cook chicken liver.
8
Remove and cut into small pieces.
9
Add oats and fungus when the rice is boiled until it blooms.10
Cover and continue to cook over low heat.
11
When the oats have also bloomed and the porridge has become thick, add the chicken liver pieces and boil again.
12
Season with some salt and chicken essence, and sprinkle with some chopped green onion when eating.Chicken liver fungus oatmeal Make Tips
1. Cooking porridge should be thin but not dry. Congee that is too thick will taste bad. A principle for people like me who don't like to remember the weight when cooking porridge. 2. Add the chicken liver to the porridge after being cooked. The color of the porridge will look better and will not be so mixed. 3. I like to eat chewy oats. If you like the very rotten ones, put them in early. You don't need to wait for the rice to bloom before putting them in. You can put them in advance. 4. If there is glutinous rice you can put it, the porridge will be more viscous. I just don't have it at home. I usually put it in when I cook porridge.