Chinese Food
Corn congee with minced chicken
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I'm usually busy at work. Most of my porridge is boiled when I come home from work. It's natural that I eat too much porridge. Sometimes I'll have a salty porridge for a change. After a day's hard work, I came home to hold such a bowl of hot cornmeal with minced chicken. It's warm to my heart, stomach and nutrition. The secret of making this porridge at home is the soup of chicken mashed corn soup. Its usage is very simple. It is suitable for cooking porridge, soup and other dishes and seasoning of soup. It can quickly dissolve in the soup and juice. When making delicious food, add a proper amount of it. When making this porridge, add some Jiale chicken mashed corn soup to the white porridge. The white porridge becomes rich and full. The chicken mashed corn porridge is called delicious. Today, Amway's chicken corn porridge is light and low in calories. It's nutritious and comprehensive. Eating it during weight loss will also bring obvious fat reducing effect.
Cooking ingredients
Cooking Steps
Step1:Soak rice. Soak rice in cold water for half an hour before cooking porridge. Let rice expand. (the advantages of this method are: 1. Cook porridge to save time; 2. Stir in one direction; 3. Boil porridge crispy and taste good.)
Step2:Blanch the sweet corn in advance. Wash the carrots, peel and dice for use.
Step3:Cut the shallots in circles.
Step4:Wash chicken breast and remove fat and fascia.
Step5:Slice the scallion. Slice the ginger for later use.
Step6:Cut the chicken breast into strips. Add onion and ginger and a small spoon of cooking wine. Cook in the pot.
Step7:Drain the cooked chicken breast.
Step8:Put the cooked chicken breast into the bowl. Use the rolling pin to loosen the chicken breast. Then rub it into chicken antler for standby.
Step9:Boil the soaked rice in the water (it is generally agreed that porridge is made in cold water. But the real expert is making porridge in boiling water. Why? You must have had the experience of cooking gruel in cold water? It won't happen if the pot is boiled, and it will save more time than making porridge in cold water.) . bring to a boil over a high heat, then over a low heat for about 30 minutes. Don't underestimate the change of fire. The smell of porridge comes from it Then add the minced chicken.
Step10:Add in the sweet corn and carrot chips.
Step11:Add some chicken and corn soup.
Step12:Mix well. (it turns out that we sometimes stir porridge for fear of the bottom of the porridge. Now we don't worry about the bottom of the cold water porridge. Why do we stir it? In order to make it thick, that is, to make rice plump and crispy.)
Step13:Mix the chicken cornmeal and simmer for 34 minutes. Sprinkle green onion before cooking.
Step14:On the table.
Step15:Finished product.
Step16:Finished product. The porridge made of Jiale chicken mashed corn soup is bright in color, and the mouth is fresh and smooth.
Cooking tips:Tips for cornmeal with minced chicken 1. Soak the rice in cold water for half an hour before cooking. Let the rice expand. The advantages of this method are: 1. Boil porridge to save time; 2. Stir in one direction; 3. Boil porridge crispy and taste good. 2. Boiled water pot - everyone's general consensus is to cook porridge in cold water. But the real expert is to cook porridge in boiling water. Why? You must have had the experience of cooking gruel in cold water? It doesn't happen when the pot is boiling, and it's more time-saving than cold water porridge. 3. Heat - bring to a boil over high heat, then over low heat for about 30 minutes. Don't underestimate the size of the fire. The smell of porridge comes from it. 4. Stir - we used to stir porridge occasionally. It's for fear of the bottom of the porridge. Now there's no worry about the bottom of the cold water porridge. Why stir it? In order to thicken, i.e. to make rice plump and crispy. The technique of mixing is to stir it a few times when boiling the underwater pot. Cover the pot
