Mushroom and Chicken Porridge
Overview
Autumn is dry, so sweet soups such as rock sugar snow pear and snow pear and white fungus soup are indispensable. Of course, porridge is also indispensable. Today I cooked a pot of mushroom and chicken porridge. Chicken protein content is high, fat content is low, and chicken protein is rich in all essential amino acids. Its content is very similar to the amino acid profile in eggs and milk, so it is a high-quality protein source. Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. This pot of porridge is really nutritious and delicious!
Tags
Ingredients
Steps
-
Chop the chicken legs into small pieces, rinse with water repeatedly and knead the bleeding water. After drying, add cooking wine, light soy sauce, salt, pepper, and marinate the ginger slices for 2 hours to add flavor
-
Wash the rice and soak it in water for half an hour. Add a little salt and a few drops of vegetable oil to the water
-
Wash and slice the mushrooms, cut the green leaves of the bok choy into shreds and set aside
-
Add water to the casserole and bring to a boil. Pour in the soaked rice. After boiling, turn to low heat and cover and cook for about 20 minutes until the rice blooms
-
After the rice is cooked and blooming, pour the marinated chicken legs into the pot with cooking wine, and continue to boil over low heat for 20 minutes
-
Add the chicken legs and cook for 20 minutes. Add the shiitake mushroom slices
-
Pour in the mushrooms and cook while stirring for 10 minutes. When the porridge becomes thick, add the shredded green vegetables and stir
-
Add salt and pepper to taste, sprinkle with chopped chives, and it’s ready to serve
-
A bowl of nutritious and delicious mushroom and chicken porridge!
