Preserved Egg Chicken Porridge

Overview

In order for my naughty baby and husband to eat more of my cooking, I racked my brains and worked hard to practice my cooking skills. Finally, I made a pot of porridge that was recognized by my family as delicious. There is no lean meat at home today, so I used chicken sausage instead of cooked porridge~~ I didn’t expect it to be quite delicious, so I specially wanted to share it!

Tags

• porridge
• ground pepper
• lard
• onions
• preserved egg
• rice
• salad oil
• shuanghui chicken sausage
• garlic
• salt

Ingredients

Steps

1. 1 Mince the garlic and set aside, and dice the chicken sausage.

   

2. 2 Pour in salad oil and lard and heat.

   

3. 3 Pour the minced garlic into the burned oil and stir-fry until fragrant. Stir-fry the minced garlic until it turns slightly yellow, then remove and use. Pour the burned oil over the diced chicken and set aside.

   

4. 4 Prepare two preserved eggs, diced and set aside.

   

5. 5 After the rice is boiled, add diced chicken and preserved eggs, add appropriate amount of salt and pepper to taste, and cook until the rice becomes sticky and mushy.

   

6. 6 Cut green onions into sections and set aside.

   

7. 7 After the porridge is cooked, add a spoonful of scallions, simmer for a few minutes, and the delicious porridge is ready!