The efficacy and function of mushroom shredded chicken porridge. The preparation steps of mushroom shredded chicken porridge

I've been eating too much greasy meat lately, and 4 small pimples popped up on my mouth. It's good to have some light porridge. Mushroom and shredded chicken porridge is nutritious, delicious and good-looking. Are there any fresh and refreshing ones?

The efficacy and function of mushroom and shredded chicken porridge

1. High nutritional value

Shiitake mushroom chicken porridge is a kind of porridge that is slowly cooked with chicken, shiitake mushrooms and rice. It tastes especially good because shiitake mushrooms and chicken are very nutritious when eaten together. The nutritional value of shiitake mushroom chicken porridge is very high. There is chicken in shiitake mushroom chicken porridge, which can provide a lot of protein. At the same time, shiitake mushrooms can enhance human immunity.

2. Easy for the human body to absorb

Shiitake mushroom and chicken porridge is a very fragrant and tender food. It tastes good and is easy for the human body to absorb. Shiitake mushrooms and chicken are both high-protein foods, but low in fat. They also contain a lot of amino acids and multiple vitamins.

3. Nourish the liver and kidneys, strengthen the spleen and stomach

Shiitake mushroom and chicken porridge has a good effect of nourishing the liver and kidneys, and can also strengthen the spleen and stomach. It is especially good for replenishing qi and blood. It also has a good calming effect. Eating shiitake mushroom and chicken porridge regularly has a good beauty effect. At the same time, shiitake mushroom and chicken porridge is suitable for all kinds of people, and it is very suitable for the elderly and children.

Steps of making mushroom and shredded chicken porridge

Method 1

1. Cut the chicken breast into thin strips, add a small amount of salt, cornstarch and water, mix well to taste, wash the dried mushrooms, squeeze dry and cut into strips, chop the green onions, add an appropriate amount of Thai rice, and a bowl of soup

2. Wash the rice and put it into a casserole. Add half a pot of water, then pour in the broth, add the shredded mushrooms, cover the lid, and boil over high heat.

3. After boiling, add a spoonful of salt and stir well, then turn to the lowest heat, and use two chopsticks to cover the pot and simmer. Remember to open the lid every 5 minutes and use a spoon to stir the bottom of the pot to prevent it from getting sticky.

4. After cooking for about 15-20 minutes, the porridge will be very thick. Turn to high heat and add the shredded chicken when it boils. Stir quickly with chopsticks. When you see the shredded chicken change color and no longer have the color of raw meat, turn off the heat immediately.

5. Add appropriate amount of chicken essence and white pepper powder for seasoning, and sprinkle with chopped green onions.

6. Pour into a bowl and enjoy.

Method 2

1. For 2 servings, only 3/4 cup of rice is needed; soak the mushrooms for 1.5-2 hours in advance; only 2 fingers of chicken are needed, about the length of your index finger.

2. Boil the chicken in water and cut into thin strips; cut the mushrooms into long and thin slices; cut the green onions into small rings; and chop the ginger into fine pieces.

3. Add rice and mushrooms after the water boils.

4. After boiling again, turn to medium heat and support it with a chopstick. After 20 minutes, turn to low heat.

5. After the rice is almost cooked, add the shredded chicken and minced ginger and cook on low heat for another 3 minutes.

6. After it is cooked, add small green onion rings as garnish, which can also enhance the flavor.