Shredded Chicken Porridge

How much do you know about shredded chicken porridge? Let me tell you systematically.

Green pepper and shredded chicken porridge: rice, chicken breast, green pepper, salt, broth or water in appropriate amounts. Wash the rice and soak it in water for a while. The porridge will be soft and fragrant. After soaking, just cook it. It is very simple to cook porridge. Bring it to a boil over high heat, then turn to low heat and cook it slowly until the rice grains bloom. If you want it to be thicker, you can also add an appropriate amount of glutinous rice. The water for cooking the porridge can be water or broth. You can choose according to the actual situation.

While cooking the porridge, cook the chicken breast as well. To save time, cut the chicken breast into small pieces before cooking. To judge whether the chicken is cooked, use chopsticks to poke it easily through. Finally, tear the cooked chicken into thin strips. You can cook the chicken breast without adding any seasoning, or you can cook the chicken first and then use the soup from cooking the chicken to cook the porridge.

Cut the green pepper into thin strips. If you want the strips to be beautiful, you can slice the green pepper thinly before cutting. Then, before turning off the heat, add the shredded chicken and green pepper, and add some salt to taste. If you don't like the taste of boiled green peppers, you can choose to eat them raw, just cut them and put them directly on the porridge.

Assorted Shredded Chicken Congee: 100g rice, 100g chicken breast, 20g carrot, half a fried dough stick, 10g chopped coriander, 1 teaspoon salt, 1 teaspoon sesame oil, a little dry starch. Cut carrot into thin strips. Cut fried dough stick into thin strips. Wash chicken breast, cut into strips, mix with a little dry starch and salt and marinate for later use. Wash rice, add 1500ml of water to a pot, bring to a boil over high heat, pour in rice, simmer for 60 minutes after boiling, add shredded carrot and shredded chicken, boil for 2 minutes, turn off the heat, add salt and sesame oil to taste. Sprinkle with shredded fried dough stick and chopped coriander when eating.

Shredded Mushroom Chicken Porridge: Rice, a small amount of glutinous rice, chicken breast, fresh mushrooms, peas, carrots, onions, and seasonings. Wash the rice, chicken breast, mushrooms, peas, and carrots; cut the chicken breast and mushrooms into thin strips, and dice the carrots; heat the oil in a pan, add chopped green onions, chicken breast, and mushrooms, and then add a little soy sauce to stir-fry until fragrant, then add the rice and continue to stir-fry for a few times; add an appropriate amount of water to the pan, and when the rice is cooked, add the peas and carrots; add seasonings that suit your personal taste and it is ready to eat.

Abalone and shredded chicken congee: 1 cup of rice, 150 grams of small abalone, half a chicken breast, 4 mushrooms, a little shredded ginger, 1 scallion, 1 teaspoon of salt, a little pepper. Wash the rice and mix it with a small amount of oil. Brush the small abalone to remove dirt, then wash it with clean water and make cross cuts on the surface. Soak the mushrooms until soft, remove the stems and cut them, cut the chicken into shreds, and cut the scallions into chopped green onions. Bring 10 cups of water to a boil, add the rice and shredded chicken, bring to a boil, turn to medium heat and cook for about 30 minutes. 5. Add the small abalone and mushrooms and cook until done, add salt and pepper to taste, sprinkle with chopped green onions and shredded ginger, and serve.