Chicken and spinach porridge
Ingredients: salt,rice,spinach,chicken breast,vegetable oil,cooking wine,qingshui,white pepper
Recipe Recommendations
- rice 200 grams
- spinach 80 grams
- chicken breast 50 grams
- qingshui 4 small bowls
- salt appropriate amount
- vegetable oil small amount
- cooking wine small amount
- white pepper small amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Chicken and spinach porridge
1
Cut the chicken breast into threads and marinate with a small amount of white pepper, a small amount of cooking wine and a small amount of salt for 10 minutes
2
Blanch the spinach in water. (This can remove 80% of the oxalic acid in spinach)
3
Pick up the spinach, squeeze out the water, and chop it up for later use.
4
Pour a small amount of oil into the pan. When it is ripe, pour in the marinated shredded chicken and stir-fry until white.
5
Add spinach and stir-fry together.
6
Then add 4 small bowls of water, pour in the rice, then cover, bring to a boil over high heat and simmer over low heat for 20 minutes. Then open the lid, add appropriate amount of salt, and stir well.