Old chicken porridge
Ingredients: soy sauce,chicken essence,salt,winter vegetables,pepper,yellow wine,ginger,Pearl rice
Recipe Recommendations
- Pearl rice a cup
- ginger a
- winter vegetables appropriate amount
- yellow wine a spoonful
- soy sauce a spoonful
- pepper a little
- salt appropriate amount
- chicken essence appropriate amount
Steps for Old chicken porridge
1
Cut the chicken legs into pieces, blanch off the blood with boiling water, and then rinse off with cold water. Soak the dried squid in water for hair. Slice ginger.
2
Fry the ginger slices in a pan.
3
Put the chicken nuggets in and stir-fry it to change color, add a spoonful of rice wine and stir fry until fragrant.
4
Pour in appropriate water.
5
Pour it into an electric cooker and turn it on high heat to simmer. Start boiling and simmer for two minutes.
6
After the soup is cooked, the ginger slices and chicken skin float up, pick them out and throw them away.
7
Put the washed pearl rice into the soup pot.
8
Strain off the oil on top of the soup.
9
Cut the winter vegetables into thin pieces and place them in the soup pot. Remove the red film from the small squid and shred them.
10
Pour the cooked porridge into the winter vegetable soup pot and add a little salt to taste.
11
Add a spoonful of soy sauce.
12
Add the shredded squid.
13
Add a little pepper and chicken essence and mix well, boil to the boil.
14
Smooth porridge.
15
Loose chicken.