Chicken and Vegetable Porridge

Chicken and vegetable 701 porridge is a kind of porridge with very complete nutrition. Let us learn some knowledge about this porridge. I hope you like it.

Chicken and Vegetable Porridge

Chicken and Vegetable Porridge

Material

Chicken legs, black fungus, green vegetables, rice, auxiliary ingredients: salt, cooking wine, pepper, oil

Chicken and vegetable porridge recipe

1. Wash the chicken legs, remove the bones and cut into small dices.

2. Boil water in a pot, blanch the chicken thighs to remove the blood foam, pour out the dirty water, and wash the chicken thighs clean.

3. Soak the fungus, wash it, and chop it into small pieces; tear the green leaves into small pieces by hand; wash the rice cleanly.

4. Put the diced chicken thighs, black fungus and rice into the pressure cooker, add appropriate amount of water, two drops of cooking oil, salt, a little cooking wine, cover the pot, cook over high heat until the pressure is steaming, then turn to low heat and cook for 10 minutes.

5. Turn off the heat and wait for the pressure cooker to exhaust. Open the lid, turn on the heat, add the green leaves and pepper, stir evenly, and heat for 30 seconds. You can add a little sesame oil when serving.

Nutritional analysis of chicken and vegetable porridge

Chicken is one of the favorite meats for many people. It is hard to resist the temptation of chicken food such as white-cut chicken, three-yellow chicken, spicy fried chicken, etc. However, in daily life, the following misunderstandings and statements about chicken need to be corrected:

Studies have shown that chicken breasts do contain less fat and calories than chicken thighs, and skinless chicken thighs contain less fat than other meats, such as beef and mutton. In addition, chicken thighs contain a lot of iron and taste better, so they are loved by many families.

In fact, there is a thin film between the chicken skin and the chicken meat, which keeps the meat moist while preventing fat from spilling out. Therefore, if necessary, the chicken skin should be removed after cooking, which not only reduces fat intake but also ensures the delicious taste of the chicken.

In fact, the different colors of feathers on chickens are caused by different breeds or different feeds. The color of chicken feathers does not affect the nutritional value, taste, tenderness or fat content of the chicken.

When you cook chicken, the black nutritious pigment will seep out of the bones, which is because it contains iron and is safe to eat.