Chicken porridge recipe

Chicken porridge refers to a kind of chicken porridge made with chicken and rice. It not only tastes very delicious, but also has rich nutritional value. Chicken contains certain protein and nutrients, and the fat content is relatively low. It is very suitable for modern people to eat. The method of making chicken porridge is also very simple. It is also beneficial to gastrointestinal digestion and can also be used as a baby's complementary food.

Chicken porridge recipe

1. Chop the chicken into minced meat. The minced chicken still needs to be marinated. If you don't like ginger and soy sauce, use salt, chicken essence, pepper, cooking wine, light soy sauce (the taste is lighter than soy sauce), egg white, etc.

2. Cook the rice porridge

3. Put the marinated chicken into the porridge, stirring it while pouring it in. Wait until the color changes. Do not leave it for too long or the chicken will become old.

Winter Vegetable Chicken Rice Porridge

Main ingredients: white rice, chicken, and winter vegetables.

Seasoning: green pepper cubes, onion shreds, ginger shreds, wild coriander, fine salt, etc.

1. First, we need to wash the chicken clean. If you bought a whole chicken, you need to slaughter the chicken and wash it clean. Cut open the chicken and take out the offal, wash it, chop it into small pieces and set aside. Next, wash the white rice thoroughly and set it aside to soak for later use.

2. Put the casserole on the fire, then put the whole chicken in, add water, bring to a boil over high heat, then simmer over low heat. When the chicken is free of bones, take out the chicken, chop off the chicken head, and tear off the meat. Put the skeleton back into the original pot, add rice, water, shredded ginger, and chicken offal, bring to a boil over high heat, then simmer until the rice becomes porridge, stir in chicken, chili, onion, coriander, and salt (except for parts that are more difficult to handle and inedible, such as the chicken head) and place them all in the porridge, then it is ready to serve.

Shrimp and Chicken Breast Porridge

Material

1 bowl of shrimp, 2 chicken breast bones, 1.5 cups of rice, 1 bowl of cabbage, appropriate amount of , appropriate amount of salt, appropriate amount of pepper, appropriate amount of rice wine

practice

1. Cut the chicken breast bone into sections and put it into a container with water. Wash the rice and put it into a container with water. Steam it in an electric cooker.

2. Marinate the shrimps with salt, pepper and rice wine for 5 to 10 minutes; cut the cabbage into shreds and set aside.

3. Take out the required amount of chicken breast soup from step 1, add shredded cabbage, salt and pepper, cook for 5 to 10 minutes, then add rice and cook for another 3 to 5 minutes.

Sweet and Sour Chicken Breast

Material

1 chicken breast, 5-6 mushrooms, 1 green pepper, 1 red pepper, 2 spoons of sour plum sauce, 8 grams of sugar, 5 grams of salt, a little white pepper, 5 grams of starch, 15 ml of cooking wine

practice

1. Wash the chicken breast first, remove the white fascia on the surface with a knife, and then cut it into 1 cm wide strips, and then cut it into 1 cm long and short pieces. Cut the green and red peppers into thin strips, wash the mushrooms, remove the hard knots on the stems, and cut into thin slices for later use;

2. Add 3 grams of salt, starch and cooking wine to the chicken breast, mix well, marinate for about 20 minutes, then put the chicken into a 40% hot oil pan and stir-fry until it is cooked and changes color, then remove and set aside;

3. Reheat the oil pan, add the mushroom slices and stir-fry until fragrant, then add the previously fried diced chicken, add plum sauce, sugar, and salt in turn and stir-fry until the chicken is completely colored and cooked. Add white pepper and green and red pepper shreds before turning off the heat and serving.