How to make carrot, mushroom and chicken porridge

How much do you know about the recipe of carrot, mushroom and chicken porridge? If you don't know, please read the content prepared by the editor below.

Carrot, Mushroom and Chicken Porridge

The summer of 2010 is not only unprecedented, but also very abnormal. In this hot summer, people's appetite is greatly reduced, which will inevitably cause malnutrition, physical and mental fatigue, and people don't want to eat much. Then a bowl of health porridge can not only promote your appetite, but also keep up with the nutrition and be easily absorbed. Jingchu hopes that all food friends should focus on light food in the hot summer, and don't eat too much spicy food to avoid getting angry. Today I recommend a good health porridge in summer - carrot, mushroom and firewood chicken porridge. This is a nutritious health porridge that has the function of strengthening the body, delicious taste, rich nutrition, and nourishing health. I hope that such a bowl of health porridge in summer can greatly promote your appetite.

Ingredients for carrot, mushroom and chicken congee

Appropriate amount of rice

Shiitake mushrooms

Coriander

Chives

Carrots as needed

Sesame oil

Pepper to taste

Winter vegetables

Salt

Chicken essence

Ginger

How to make carrot, mushroom and chicken porridge

1 Soak dried mushrooms for 1 hour in advance. (Just wash fresh mushrooms)

2. How to process chicken: Live poultry trading is prohibited in Beijing, so the chickens you buy have already been killed and plucked and gutted. You only need to wash the chicken, cut off the chicken 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 pieces into a casserole with boiling water, add ginger slices, bring to a boil and then simmer on low heat for one and a half hours.

4 Wash and slice the soaked mushrooms; peel and cut the carrots into strips; chop the shallots/coriander and set aside.

5 After an hour and a half, wash the rice and pour it into the casserole for stewing chicken. Bring to a boil over high heat, then turn to low heat and stir frequently during the process to prevent it from sticking to the pot. (When cooking porridge, you must first use high heat to make the porridge boil quickly, then use low heat to simmer slowly to make it soft and tender, and taste sweet and light.)

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.

7 When it is 90% cooked, turn to high heat, add some salt, put the carrots in and cook. After boiling, turn to low heat 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.

Precautions

[Nutritional value]: Carrots contain a lot of carotene, which can nourish the liver and improve eyesight, and enhance the immune function; shiitake mushrooms are rich in nutrients, and eating more can strengthen the body and increase resistance to diseases; chicken meat is tender, delicious, and nutritious, and has a nourishing effect; the amino acid composition of rice is relatively complete, and the protein is mainly rice protein, which is easy to digest and absorb. [Warm Tips from Jingchu]: It is better to eat warm porridge when drinking it, and don't drink cold porridge, which is both delicious and healthy. Chai chicken is more suitable for stewing soup than Sanhuang chicken. The porridge cooked in this way tastes more fresh and sweet, and the meat is more chewy. If friends like to eat tender food or there are elderly people at home, it is better to choose Sanhuang chicken. Note: The ancients said: "Eating ginger in the morning is better than eating ginseng soup; eating ginger at night is equivalent to eating arsenic."