Chicken porridge

After almost a week of cold, the two days have gradually recovered taste and smell and finally taste. Never before have we known a world without taste, and it is only now that we know how important a sense of taste is to a human being, and that even mountain seafood is a chewing wax. The doctor told me to keep my diet clean and clean, and I had to behave. It is only when you get sick that you know how important health is, and even a small cold can be very painful. Roast chicken congee, which is a common home in Guangdong, is the first wide porridge I've learned to make. It's not only simple, it's also very tasteful. A good friend had a record seven bowls at home, and it was delicious! The porridge is so critical, it's so important to have a good porridge

Recipe Recommendations

walking chicken in 1
rice 1 cup
ginger 1 block
onion art. 1
salt appropriate amount
oil appropriate amount
oyster sauce appropriate amount
cornflour appropriate amount

salty and fresh
stewed
several hours
ordinary

Steps for Chicken porridge

Materials

The rice was washed and slightly dried, mixed with one spoon of salt and one spoon of oil, and salted for more than 10 minutes。

The chickens put ginger chips, a spoonful of stork, two spoons of salt, evenly mixed。

The two small spoons of powder are then modulated, and are ready for use。

The cup is filled with three doses of clean water (square with soy milk) and the lid is burned open。

And when the water turns, it pours into the salted rice, so that it doesn't stick to the bottom。

Cover the lid and be moved to the medium-to-medium pyrotechnic for about 2 to 2.5 hours。

All the grains melt, and it's just as dense at this point。

Put it in the middle of a fire, pour it in the salted chicken。

In one direction, the chicken will be almost ripe for 5-10 minutes, so the porridge will be thicker and thinner。

Influencing a suitable quantity of salt (tries) and mixing evenly。

Just put the onions out。