Carrot, Mushroom and Chicken Porridge

The taste of carrot, mushroom and chicken porridge is quite good. Let me give you a detailed introduction below. I hope you like it.

Carrot, Mushroom and Chicken Porridge

Today I recommend a good health-preserving porridge in summer - carrot, mushroom and chicken porridge. This is a nutritious health-preserving porridge that is good for the body, delicious, and rich in nutrition. I hope that such a bowl of health-preserving porridge in summer can greatly promote your appetite, strengthen your physique, and have a strong body to face various uninvited guests who come frequently.

A few days ago, I watched "Aftershock". I felt the power of the earthquake and the grief of the people in the disaster area. It made me unforgettable for a long time. There was a sentence in it that I remembered deeply, "Only when it's gone do you know what it means to be gone." Whenever I think of this sentence, I can't help crying... The departed don't know anything, but what they leave behind to the living is endless longing and pain.

We have lost so many compatriots in the Wenchuan and Yushu earthquakes, and now there is another wave of disasters. God, how could you do this? Oh! Losing a loved one is such a great pain; sometimes we feel that death seems far away, but sometimes it is very close to us. But fortunately, you, me, him, we are still alive.

I hope the deceased rest in peace, and the living live well.

Please - you, me, and him must cherish our simple and happy days!

Today, Jingchu uses this nutritious porridge to commemorate every day of our love! I hope the living are safe and healthy!

How to make carrot, mushroom and chicken porridge

2. How to process the chicken: Live poultry trading is prohibited in Beijing, so the chicken you buy has already been killed and plucked and gutted. You just need to wash the chicken, cut off the butt, head and claws, cut the chicken into small pieces, put it in a pot of boiling water, blanch it and take it out;

3. Put the blanched chicken cubes into a casserole with boiling water, add ginger slices, boil and simmer over low heat for one and a half hours;

4. Wash and slice the soaked mushrooms; peel and shred the carrots; chop the shallots/coriander into small pieces for later use;

5. After an hour and a half, wash the rice and pour it into the casserole for stewing firewood chicken, boil it over high heat, then turn to low heat, and stir it more often in the middle to prevent it from sticking to the pot; (When cooking porridge, you must first use a high heat to make the porridge boil quickly, and then use a low heat to simmer slowly to make it soft and sweet.)

6. When the porridge is 60% cooked, turn to high heat and put the mushrooms in to cook. After boiling, turn to low heat and cook for about 15 minutes to allow the flavor of the mushrooms to fully dissolve in the firewood chicken porridge;

When the carrots are 7.9% cooked, turn to high heat, add some salt, put the carrots in and cook, then turn to low heat after boiling, and cook for about 4 minutes;

8. Add appropriate amount of chicken essence and mix well before serving;

9. Add scallions/coriander, pickled vegetables, pepper powder, a little sesame oil, stir well and turn off the heat.