Scallion Chicken Congee

Scallion chicken porridge is made with scallions as the main ingredient. The porridge tastes good. Friends who are interested can cook it themselves and taste it.

Scallion Chicken Congee

The tender chicken is marinated with rice wine, white pepper and shredded ginger, served with porridge made from chicken bones, sprinkled with chopped green onions and a little sesame oil. Just thinking about it makes me feel the aroma and warmth.

Ingredients for Scallion Chicken Porridge

Ingredients: chicken wing roots, rice, seasoning: chopped green onion, white pepper, rice wine, shredded ginger, salt, sugar, starch, chicken essence, sesame oil

How to make scallion chicken porridge

Wash the rice and add water. The ratio of rice to water should be 1:8 if you like thicker porridge, or 1:12 if you like thinner porridge.

Bring to a boil over high heat, stir the bottom of the pot with a spoon to prevent the rice from sticking to the bottom, then simmer over low heat. If it is thick porridge, check it halfway and stir it with a spoon to prevent it from becoming mushy.

Peel the skin off the chicken wing root and cut the meat with a knife (see Figure 3 below);

Wash the chicken wing bones and put them into the boiling porridge;

Marinate the chicken with salt, sugar, rice wine, shredded ginger, white pepper, chicken essence, starch, and a little water;

Use a fruit cutting board and knife to cut the green onions and set aside;

Cook the porridge for about an hour. When it is done, add the chicken and stir.

When the porridge boils again, turn off the heat, taste it, add salt, sprinkle with chopped green onions, and pour in a little sesame oil.

Tips

If you find it troublesome to remove the root meat of chicken wings, you can also use chicken breast, which tastes slightly worse and marinate with the same seasoning;

If you are cooking for children, cut the chicken into smaller pieces and mix it with a small amount of rice wine, because the alcohol will be evaporated once it is cooked. But remember not to let children chew on the bones.

Whether the porridge will become mushy or not has something to do with the size of the fire and the thickness of the porridge. For some stoves, the flame cannot be adjusted to a very small level. If the porridge is not cooked thinner and is not stirred after boiling, it will easily become mushy.

It takes time to cook porridge. If the time is short, the water and rice cannot blend together, so the porridge should be cooked in advance.