Edamame and chicken porridge

Overview

I am honored to have this opportunity to try out the trustworthy Wuchang Rice. Thank you to the food world and Xiaomei. Thank you for your hard work! This Wuchang rice is a little different from the Wuchang rice I bought in the supermarket. In comparison, the rice I tried was softer, waxier and more fragrant. I made this edamame and chicken porridge with porridge rice last night. During the process of cooking the porridge, I found that this porridge rice takes less time to cook than other rice, and it is thicker, softer, waxier, and very fragrant.

Tags

• porridge
• home cooking
• old man
• breakfast
• summer recipes
• chicken breast
• clear water
• cooking wine
• edamame
• shredded ginger
• wuchang rice
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare Wuchang rice.

   

2. 2 Rinse the rice clean.

   

3. 3 Add about 4-5 times the amount of water and start boiling.

   

4. 4 Wash the chicken breast and cut into shreds.

   

5. 5 Peel off the edamame shells, wash and set aside.

   

6. 6 Add a little vegetable oil to the pan and heat it up. Add shredded ginger and stir-fry.

   

7. 7 Then add the chicken, add an appropriate amount of cooking wine, and stir-fry until the chicken changes color.

   

8. 8 Pour in the edamame, stir-fry until the edamame changes color, turn off the heat and set aside.

   

9. 9 After about 35 minutes, the porridge has started to thicken.

   

10. 10 Pour in the fried shredded edamame chicken and continue to cook for 15 minutes.

    

11. 11 Finally add appropriate amount of salt to taste.