During the May Day period, if you eat too much fish and meat, it is easy to have gastrointestinal problems. Especially in the summer, many people are greedy for coolness, and their metabolism is too vigorous, so they lose a lot of fluids and water. You can drink some porridge appropriately to replenish body water, and it can also relieve the stomach and intestines that are "hurting" during the May Day period.
By 豆果美食达人 蜜桃厨房
Today, Douguo Food Expert @ Peach Kitchen teaches everyone to make salted egg yolk chicken shredded porridge. The shredded chicken breast is coated with salty egg yolk to enhance the flavor and flavor. Let's put on some fritters again, moisten it in the thick porridge, it is still crispy, and it tastes so fragrant that it makes people even serve the pot!
Cooking Tips:
1. It is better to buy fresh chicken breast, and fresh shiitake mushrooms can be replaced with other mushrooms you like.
2. This recipe is for 3 people.
3. If you want to save time cooking porridge, you can wash the rice, drain it and put it in the refrigerator to freeze overnight, and cook it for about 10 minutes the next day to "bloom".
By 豆果美食达人 蜜桃厨房
· Food Supplies List ·
| Boiled chicken breast: 1 chicken breast (180g) | 1 green onion knot |
| Sliced ginger 10g | Cooking wine 10g |
| Salted egg yolks 6 pcs | 1/3 of a fritter |
| Rice 100g | 3 fresh shiitake mushrooms |
| Shredded ginger 5g | Salt 3g |
| Ground white pepper 1g | A pinch of chopped green onion |
· Practices ·
1. Wash the chicken breasts and put them in the pot,
Add green onion knots, ginger slices, cooking wine and 1.5L of water,
Put the salted egg yolk on the top layer and steam it together,
After the water is boiled, turn to medium-low heat and cook for another 10 minutes until the chicken breasts are cooked.
Salted egg yolks are steamed and set aside.
2. Remove the cooked chicken breast and put it in cold water to cool.
Tear it into thin wires by hand,
Chicken soup for later use Steamed salted egg yolk through a mesh sieve,
Pour the salted egg yolk powder into a saucepan,
Pour in an appropriate amount of cooking oil,
Turn on low heat and cook the salted egg yolk until bubbling,
Pour in shredded chicken and stir-fry evenly, and set aside.
3. Slice fresh mushrooms and fritters, and boil a small pot of oil.
When the oil temperature is 160 degrees,
Put the fritters in and fry them for 15 seconds until golden brown and crispy, remove them and let them cool.
Pour it into a crisper bag and crush it slightly to make fried dough sticks.
4. Wash the rice and pour it into a casserole,
Strain out the chicken broth into the rice,
After boiling over high heat, turn to low heat and slowly simmer until the rice "blossoms",
Cook porridge for about 30 minutes,
After cooking, stir every 5 minutes to prevent the bottom from sticking.
5. Wait for the porridge to be boiled until it blooms,
Add sliced shiitake mushrooms, shredded ginger, salt, white pepper,
Cook for another 6 minutes until the shiitake mushrooms are soft,
Finally, add half of the salted egg yolk and shredded chicken and mix well.
6. Cooked porridge,
Sprinkle an appropriate amount of salted egg yolk chicken shreds on top,
Crispy fritters and a little chopped green onion are ready to eat.