Chinese Food
Congee with preserved egg and shredded chicken
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It's a cool autumn. Just eat more porridge. A bowl of porridge goes down. It's warm all over. My favorite congee is egg and chicken. It's delicious but not fattening. I can smoulder the pot with the baker. I can easily make my favorite dishes. One person, one can, one meal. Perfect-
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Skin egg chicken breast meat ric
Step2:Use boiled water to preheat the smoldering pot first. Shake it for a minute
Step3:Sliced chicken. Starc
Step4:Mix wel
Step5:Rice boiled with wate
Step6:Put it into the smouldering pot that has just been preheated. Shake it. Don't worry about it. It's full. We'll add eggs and chicken shreds late
Step7:In 40 minutes, the congee will be read
Step8:Put in the shredded chicken. Give it a little salt. Stir well with chopstick
Step9:Put in the preserved egg. Stir well. It'll be ready in half an hou
Step10:Look at the tender chicken silk
Step11:In a bow
Step12:Give me sesame oil. A little pepper [I don't like pepper. It's very warm to eat pepper in autumn]. Sprinkle some green onion. It's delicious
Step13:Super convenien
Step14:Fix my dinne
Cooking tips:The baker smouldered the pot. I opened the lid and put in the preserved eggs and chicken shreds. I didn't have to worry about not being cooked at all. I even stewed it for half an hour. When I ate it, it was a little hot. It's really super practical. It's easy. There are skills in making delicious dishes.
