Today I want to share with you a very classic shiitake mushroom chicken congee. It's just such a simple porridge. In fact, there are many ways to do it. Just the selection of chicken ingredients varies, which is useful for whole chicken and useful for chicken legs. Meat is also useful for chicken breast. Here is a version of chicken breast, except that chicken breast has low fat content and no bone spurs, making it easier to make. It ’s just that some people think that using chicken breasts will be very firewood, and it wo n’t be able to make chicken smooth. That ’s the problem with the processing time of the ingredients and the time to get out of the pot. It's still tender.
List of ingredients
1 chicken breast, 3 mushrooms
1 half carrot and 1 small ginger
1 cup of rice salt
A little oyster sauce, a little pepper
A little flour
step 1
Ready to prepare a variety of ingredients, newly bought rice, porridge is said to be delicious, try it out. You can also use dried shiitake mushrooms. The flavor is more intense and fresh shiitake mushrooms are more delicious. Depending on your needs and the materials at hand, you can adjust them.
Step 2
Wash the chicken breasts, remove the fascia, cut into shreds or dices, and marinate them. Pay attention to the order of curing. This is one of the keys to the tenderness of chicken breasts. ➤ Code Taste: Add appropriate amount of salt, oyster sauce, white wine, white pepper powder, and evenly mix in the taste. The effect of white wine is better than ordinary cooking wine. ➤ Fetch water: add a small amount of water several times, and grab and mix well to allow the chicken to fully absorb the water, and the meat will be more tender after eating the water. ➤ Hang Paste: Add the right amount of corn starch, mix evenly. The participation of starch can make the meat more tender and smooth. ➤ Water lock: Pour in a small spoon of sesame oil and mix well to form an oil film to lock in moisture. If you don't have sesame oil or don't like the taste, you can use other oil instead. Set aside and marinate for more than 1 hour. If you make this porridge in the morning, you can process the chicken breast the night before, cover it with plastic wrap and refrigerate and marinate.
Step 3
Wash the rice, add an appropriate amount of water, the ratio of rice to water is 1: 4-1: 6, and soak for about half an hour in advance. Then follow the normal procedure to make a pot of white porridge.
Step 4
Before the white porridge is ready to cook, handle various side dishes, wash and slice the shiitake mushrooms, diced carrots, and shred ginger.
Step 5
Add the sliced shiitake mushroom slices, diced carrots and shredded ginger, add an appropriate amount of salt, cover with a lid and continue to cook for 5 minutes.
Step 6
Open the lid and continue to cook. Pour in the marinated chicken breasts and push them apart. Cook for 1 minute before leaving the fire or power off. At this time, the porridge will continue to boil, and the chicken breasts will be thoroughly cooked with the extra temperature.
Step 7
This rice is really good, with a thick layer of porridge skin. I remember that the porridge I drank when I was a kid. At that time, I especially liked to peel the layer of film near the pot to eat.
Step 8
Soft and smooth, very delicious. In the winter morning, it ’s the simplest happiness to have a bowl of fresh scent.
Step 9
Mushroom and chicken porridge, how about about one?
Tips
1. Chicken breasts are smooth and tender. Remember the two key points: one is the order of marinating, and the other is the time of adding the pot.
2. The process of porridge is often stirred from the bottom, not only not easy to stick to the bottom, but also make the porridge more sticky.
