How to cook white chicken porridge

In fact, the method of cooking chicken porridge is very simple. Simply put, it is to put chicken pieces and rice together to make porridge. For specific operations, please see the editor’s introduction below.

How to cook white chicken porridge

Ingredients for Boiled Chicken Porridge

Ingredients: 100g glutinous rice, 100g chicken, seasoning: 2g salt, 10g soy sauce, 2g MSG, 5g sesame oil, 15g lard, 3g shallot, 2g ginger

How to cook white chicken porridge

1. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;

2. Wash and cook the chicken, cut it into slices and put it into a small plate;

3. Turn on the fire, add chicken soup and bring to boil;

4. Add the glutinous rice and lard and bring to a boil again over high heat;

5. Reduce heat and simmer for about 45 minutes until the rice is cooked and the soup is thick;

6. Add salt to taste and it becomes salty chicken porridge;

7. Pour the chicken porridge into a bowl, top with boiled chicken slices, sprinkle with chopped green onion, ginger and MSG, drizzle with sesame oil and soy sauce, mix well, and serve.

Tips for cooking white chicken porridge

Food incompatibility:

Japonica rice: Tang Dynasty Meng Shen said: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry and helps to stimulate fire. People who are not suffering from cold and diarrhea should avoid it."