Lotus Leaf Chicken Porridge

I believe everyone has heard of Lotus Leaf Chicken 623 Porridge more or less. Let me summarize it for you below.

Lotus Leaf Chicken Porridge

Material

Lotus Leaf Chicken Porridge

How to make lotus leaf chicken porridge

1. Prepare all the ingredients.

2. Wash the chicken legs, separate the bones and meat, and do not chop them into small pieces. (Chicken breast meat is not as fresh as chicken legs when cooking porridge)

3. Dice the chicken and chop the leg bones into small pieces. Marinate them with cooking wine and salt for half an hour.

4. Rinse the front and back of the lotus leaf with clean water, fold it into a fan shape, cut off the edges (so that it will form a circle after unfolding, and the size of the circle should be slightly larger than the lid of your porridge pot) to make a lotus leaf pot cover. Cut the lotus leaf at the edge into small pieces.

5. Pour clean water into the pot and bring to a boil. Put in the lotus leaves and blanch for 2 minutes. Then use the water used to blanch the lotus leaves to wash the front of the lotus leaf pot lid. (After washing the fresh lotus leaves, be sure to blanch them with boiling water, because there is a thin layer of fluff on the front of the lotus leaves, which needs to be blanched to effectively remove those impurities that cannot be washed off)

6. Use a clay pot to cook the porridge. Pour clean water into the pot, add the blanched lotus leaf pieces, bring to a boil over high heat and continue to cook for 5 minutes until the water turns dark.

7. Take out the lotus leaf pieces and discard them, put down the chicken leg bones and remove the blood foam.

8. Wash and clean the polished japonica rice;

9. Cover the pot with a lotus leaf lid and cook over low heat until the porridge is thick. Before removing from the heat, add the chicken and cook until it is cooked through. Taste the porridge to taste, add salt and chicken essence, and turn off the heat. Finally, sprinkle some green onion flowers to enhance the flavor.

Precautions

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.