Salt-baked chicken porridge recipe

I believe everyone has heard about the method of making salt-baked chicken porridge. Let me give you a detailed introduction below. I hope you like it.

Salt-baked chicken porridge recipe

The roasted chicken is mixed with chicken broth and cooked to give it a strong chicken flavor and rich nutrition.

Ingredients for Salt-baked Chicken Porridge

3 chicken legs (about 400g, preferably free-range chicken), 2 teaspoons salt, 1/4 teaspoon white pepper, a little sugar, a little MSG, 1000ml cold chicken soup, 200g rice (preferably Northeast rice), 1200ml purified water, 2g finely shredded ginger, a little salt, 2g finely chopped green onion

How to make salt-baked chicken porridge

1. Mix salt, white pepper, sugar and MSG in a small bowl, then spread evenly on the chicken legs. Put the chicken legs in a large bowl, cover it, and marinate in the refrigerator for 2 hours.

2. Preheat the oven to 175 degrees Celsius. Place the chicken thighs in an oven-safe baking dish and place the dish in the oven (without the cover) for 50 minutes. Carefully remove the dish and wait for the chicken thighs to cool down. Cut each chicken thigh into 8 pieces.

3. Put the cold chicken soup in the refrigerator and remove the oil after it cools down.

4. Pick out impurities from the rice, wash it, soak it in water for 30 minutes and then pour out the water.

5. Add 1200 ml of water and chicken soup to a large soup pot, bring to a boil over high heat, add rice, and bring to a boil again. Place two chopsticks horizontally on the pot, place the pot lid on the chopsticks, turn the heat to medium-low, and cook for 1 hour. Stir occasionally with a spoon to prevent sticking to the pot. Add chicken pieces and shredded ginger, stir briefly, and cook over low heat for 30 minutes. Pour into a bowl, season with salt, sprinkle with chopped green onions, and serve.