Scallop, preserved egg and pureed chicken congee

Scallop, preserved egg and pureed chicken porridge is a porridge made mainly with pureed chicken, but the flavor of the porridge is mainly from the preserved egg, so it is a very unique porridge.

Scallop, preserved egg and pureed chicken congee

Ingredients for Scallop and Preserved Egg Chicken Congee

A little soaked scallop, 2 preserved eggs, 6 fresh mushrooms, a little minced chicken, rice, glutinous rice, Thai fragrant rice

How to make scallop preserved egg and pureed chicken congee

1. Chop the chicken into puree, add cooking wine, sugar, soy sauce and salt to marinate

2. Wash the mushrooms, cut them into small pieces, and marinate them with salt.

3. Add the minced chicken and mushrooms into the pot and stir-fry until cooked. Then weigh them out and set aside.

4. Cut the preserved egg into pieces and set aside

5. Put rice, glutinous rice and fragrant rice in a casserole in a ratio of 2:1:1 and cook.

6. After the rice is boiled, add the fried chicken, mushrooms, scallops and preserved eggs.

7. When the porridge becomes thick, add a little salt (or pepper if you like)

Tips

1. Clay pots are better for cooking porridge, but Korean enamel pots are also acceptable.

2. The cooking time and quantity of porridge can be adjusted according to the usual practice of housewives.

3. You can also omit the minced chicken, remove the scallops and preserved eggs, and the minced chicken and mushroom porridge will be another kind of porridge, right?