Chicken Porridge with Mushroom 香菇鸡肉粥

This delicious and nutritious Chicken Porridge with Mushroom is a type of congee that are suitable for everyone especially the elderly and kids.

For those who catch a cold or intestinal discomfort, such congees are best suits to fulfill your stomach comfortably. How to prepare this high nutritious congee? Let us share together!

Ingredients:
Porridge: Rice, plain water
Side ingredients: Mushroom, celery, carrot, chicken breast
Seasoning (chicken): Salt, cornstarch, cooking oil, pepper (white)
Seasoning (porridge): Salt, pepper (white), sesame oil

Steps:

1. Soak rice with plain water for 20mins (proportion of rice and water are about 1:20)
2. Boil the rice until the grain is slightly open.
3. Soak mushroom in advance and cut into slices. Add mushroom into the porridge pot. Bring to boil at about 15mins till the mushroom fragrance runs to your nostril and the porridge’s getting thickening. 
4. Defrost chicken breast and drain with kitchen towel. Cut into small pieces and mix with a little olive oil and pepper. Add in cornstarch as well and mix. Marinate for 10mins and add into the porridge pot and stir well.
5. Cut carrot and celery into small pieces and pour into the pot. Stir well. 

Sharings:

1. Soaking: Let the rice/grain soak at least half an hour to helps it to expand.
2. Stir: keep stiring to encourage the grains not to stick on the bottom of the pot and ensures that every grain is boiled into same sizes.
3. Porridge: do not boil the porridge more than 10mins soon all the ingredients had added in. Remember to boil the porridge and the chicken first before other ingredients.
4. Heat: kindly use high heat then turns to low heat for about 30mins.
5. Cooking oil: when the heat has been turn to low at about 10mins, add in a little of olive oil to wholesome congee!

如何熬好喝的粥:

1. 浸泡：大米煮之前，先浸泡半小时左右，让米粒膨胀开。
2. 搅拌：冷水下锅，容易粘底。经常搅拌，不仅不容易糊底，也可以让米粒颗颗饱满，粒粒酥稠。
3. 粥底：熬好粥底，再放其他料，熬煮时间不超过10分钟，这样熬出的粥清爽，每样东西的味道都熬出来了又不串味。特别是辅料为肉及海鲜时，更应粥底和辅料分开。
4. 火候：先用大火煮开，再转文火即小火熬煮约30分钟。这火的大小转换，粥的香味由此而出。
5. 点油：粥改文火后约10分钟时点入少许油，你会发现不光成品粥色泽鲜亮，而且入口别样鲜滑。

原料：
粥底：大米、清水
配料：香菇、西芹、胡萝卜、鸡胸肉
鸡肉腌渍：盐、淀粉、油、白胡椒粉
粥调味：盐、白胡椒粉、香油

做法：

1. 大米放入足量的清水，浸泡20分钟。（米：清水=1:20）
2. 大米熬煮至大米开花。
3. 香菇提前泡发，切丝。将香菇丝放入锅内，熬煮15分钟，至香菇入味，粥粘稠。
4. 鸡胸肉解冻，用厨房纸吸水，片薄，切丁，放入色拉油、白胡椒粉搅拌，放入淀粉，刮浆。腌渍10分钟左右。将挂奖的鸡胸肉倒入锅内，搅拌均匀。
5. 胡萝卜切丁，西芹切丁，将其倒入锅内。
6. 搅拌均匀。
7. 加入适量的盐。
8. 研磨放入适量的白胡椒粉。
9. 倒入适量的香油。
10. 搅拌均匀。
11. 舀入碗内，即可开吃。