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Green Vegetable and Chicken Congee

By Wzp123
2021-08-23

I really don’t know how to say that my sister and I have been in a negative state all the time, but in this “popular” tale, my sister has been firmly grasped. What can we do? Serve. Fortunately, the “strategy” is very comprehensive. The rice porridge is not nutritious enough. It needs to be supplemented with protein. During the fever, you should eat a lot of food carefully. You should eat more vegetables… Then, chicken breast meat and vegetable Congee.

How to make vegetables and chicken Congee

I really don't know how to say this. I shivered through the big wave of one yang and two yang, and my sister and I had been in a negative state all along. However, in this "popular" tail, my sister firmly grasped what to do

Equipment

  • 1 induction cooker
  • 1 pot

Ingredients
  

Ingredients

  • 60 g rice
  • 120 g chicken breast
  • 1 scoop starch
  • 3 pieces ginger

seasoning

  • 1 g Salt
  • 1 scoop cooking wine
  • 0.5 scoop soy sauce
  • 1 scoop fuel consumption
  • 1 ml cooking oil
  • a few drops sesame oil

Instructions
 

  • Wash the rice and cook it first
  • Shred the chicken breast, cut it as small as possible, take light soy sauce, cooking wine, oil consumption, starch, and cooking oil, and marinate it evenly
  • Bring the porridge to a boil and simmer for 15-20 minutes on medium-low heat
  • Add chicken breast, shredded ginger and stir well
  • cook for about three minutes
  • Add green cabbage leaves, salt, and chicken essence, and cook for a minute
  • Turn off the fire and add sesame oil
  • Vegetables, protein, and carbohydrates
  • simple and convenient

Notes

The amount of salt is adjusted according to your own needs in a small amount and many times. The principle is that
Author: Wzp123
Course: congee
Cuisine: Chinese
Keyword: light

 

Join the Conversation

  1. Roxie Spencer says:

    5 stars
    If I could give this ten stars I would. So delicious, so tender! Will definitely add this to my recipe book.

    1. Alex Misty says:

      Thanks so much for making this recipe!

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