Scallop Chicken Congee

Scallop chicken porridge is a kind of porridge made by mixing chicken and scallops together. The porridge has the flavors of chicken and scallops. Let me give you a detailed introduction below.

Scallop Chicken Congee

Ingredients for Scallop Chicken Congee

Scallop Chicken Congee

Main ingredients: 100g indica rice, auxiliary ingredients: 25g dried scallops, 50g chicken, 50g water chestnuts, 50g fresh mushrooms, seasoning: 5g lard, 10g cooking wine, 2g salt, 3g green onions, 2g ginger, 1g pepper

How to make scallop chicken porridge

1. Wash and shred the scallops;

2. Wash and cut the chicken into strips, and put them together in a plate;

3. Add cooking wine and steam until cooked;

4. Wash the indica rice, soak it in cold water for 1 hour, remove it and drain the water;

5. Soak the mushrooms until soft, remove the stems, wash and cut into small dices;

6. Peel and clean the water chestnuts, and cut them into small pieces;

7. Wash and chop the green onion and ginger separately;

8. Add about 1500 ml of cold water to the pot, put the indica rice in, and bring to a boil over high heat;

9. Add diced mushrooms, diced water chestnuts, dried scallops and shredded chicken, then simmer over low heat;

10. When the porridge is almost done, add salt, lard, chopped green onion, chopped ginger and pepper powder. Cook for a while and then serve.

Tips for making scallop chicken porridge

Food incompatibility:

Indica rice: Tang Meng Shen said: "Japonica rice should not be eaten with horse meat, as it will cause tumors. It should not be eaten with Xanthium sibiricum, as it will cause sudden heart pain." Qing Wang Yuying said: "Although fried rice is fragrant, it is dry and helps fire. People who are not suffering from cold and diarrhea should avoid it."