【Rolled Pigeon Porridge】

Overview

As we all know, if you want to maintain health and enhance physical fitness in winter, cooking porridge is an excellent choice. Raw porridge is one of the traditional porridges in Guangdong. It is made of pre-cooked white porridge and fresh meat and is cooked in one pot. The specific method is to boil the white porridge in a small casserole, add the meat, boil it for a while, then remove from the heat, add chopped vegetables and then eat it. When eating, add pepper to make it more delicious. Traditional Chinese medicine believes that pigeon meat has the functions of nourishing the liver and kidneys, replenishing qi and blood, strengthening the brain and replenishing the spirit, clearing away heat and detoxifying, producing body fluids and quenching thirst. Therefore, there is a folk saying that pigeons are better than nine chickens. The pigeon porridge I made this time used chopped coriander instead of vegetable granules, which added a different flavor to the taste.

Tags

• staple food
• home cooking
• maternity
• children
• old man
• dinner with friends
• autumn recipes
• dinner
• chicken essence
• coriander
• pigeon
• rice
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 To remove the feathers and internal organs of pigeons, just leave this step to the owner who sells the pigeons;

   

2. 2 The rice is ready. For porridge, it is best to use fragrant rice or long-grain fragrant rice;

   

3. 3 Wash coriander leaves;

   

4. 4 Wash the rice and put it into a casserole, pour in an appropriate amount of water, bring to a boil over high heat, then open the lid, turn to medium to low heat and cook. The time depends on the heat and the amount of porridge. My pot took about 15 minutes;

   

5. 5 While the porridge is cooking, chop the pigeon into small pieces;

   

6. 6 Chop coriander and set aside;

   

7. 7 Heat an appropriate amount of oil in the pot until it is 50% hot, add the pigeon meat and stir-fry until it changes color, then turn off the heat;

   

8. 8 After the white porridge is cooked, put the pigeon meat into the casserole, keep the lid open and continue cooking;

   

9. 9 Add the ginger slices, keep the heat at a boil, stir with a spoon in the same direction for more than 10 minutes, until the rice is cooked into a crystal clear catkins shape;

   

10. 10 At this point you can add pepper to taste;

    

11. 11 Then add chicken essence, mix well, turn off the heat, and season with salt before drinking;

    

12. 12 Finally add the chopped coriander and you're done.