Chicken Mushroom Porridge

The summer days in Germany light up very early, and they are awakened by the sun at less than five o'clock. Suddenly wanted to drink a porridge, so I got up to prepare the ingredients, I haven't made mushroom and chicken porridge in a long time.

The summer days in Germany light up very early, and they are awakened by the sun at less than five o'clock. Suddenly wanted to drink a porridge, so I got up to prepare the ingredients, I haven't made mushroom and chicken porridge in a long time.

Material

Rice 50ml
chicken 100g
oil 1 tablespoon
salt a little
sugar Half teaspoon
White pepper a little
starch 1 teaspoon
Sesame oil 1 tablespoon
Broth or water 800ml
Dried shiitake mushrooms 6-8 flowers, cut into small pieces
carrot 100g, cut Xiaoding
Wolfberry Optional
Corn kernels or peas 2 tablespoons
Ginger A small piece, minced
chopped green onion

The chicken is cut like a kung pao chicken, cut into small diamonds with a side length of about 1 cm. Add a little salt, a small spoonful of sugar, a little pepper and a small spoonful of sesame oil, mix well, marinate in advance. After washing the rice, soak in water for at least 30 minutes.

Pour broth or water in a saucepan and bring to a boil, add a spoonful of oil and stir. Pour the dried rice water into the pot, stir constantly, add minced ginger and shiitake mushrooms. Continue to boil and turn to a low heat, stew until rice begins to bloom, sprinkle with carrots, wolfberry and pea grains. Continue cooking for another 15 minutes.

Add a small spoonful of starch to the marinated chicken, stir it into the pot before turning off the heat, stir and scatter with a spoon, wait until the chicken is completely discolored, add a little salt, sesame oil and green onion to season.

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