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.