Mushroom chicken and preserved egg porridge

Recipe Recommendations

• rice half a bowl
• mushrooms three
• chicken breast 2 two
• preserved eggs two
• onion appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• edible oil appropriate amount
• Jiang appropriate amount

• light
• cook
• half an hour
• ordinary

Steps for Mushroom chicken and preserved egg porridge

1

Soak half a bowl of rice in water, add two drops of cooked cooking oil and a spoonful of salt, and fish out the rice after half an hour.

2

Put water in the casserole, bring to a boil over low heat, and pour in the soaked rice and ginger slices; wash the chicken, cook it with the rice, and remove it when it is raw.

3

Cut the mushrooms into thin slices

4

Cut preserved eggs into small dices, and chop chopped chopped green onion.

5

The chicken is cooled and torn into shreds. Look at the rice in the pot. Put the mushroom slices into the pot and the next half of the preserved eggs. In order to make them fully melt and taste, add a drop of cooking wine to remove the fishy smell. Cook slowly over low heat.

6

When the porridge in the pan is sticky, add the shredded chicken and the remaining preserved eggs, and sprinkle with chopped green onion before taking out of the pan.

Recipe Categories

• porridge recipe