Asparagus and Chicken Porridge
Overview
Autumn is the time to nourish the spleen and stomach, and porridge is even more wonderful. It is between rice, vegetables, and soup. It is rich in nutrients and easy to digest. It can regulate appetite, increase appetite, and replenish the water needed by the body. It is really a good food for health care. I recently went to the market and discovered that this kind of small asparagus is crispy and tender, with a slight sweetness. You can basically eat the whole one, unlike the big ones, which have to be cut off in half. It’s a good use of it. I cooked porridge and made shrimp and asparagus. The remaining few are ready to be used to cook porridge. It tastes really delicious~~
Tags
Ingredients
Steps
-
Pick an appropriate amount of fresh shrimp, remove the devein and set aside
-
Wash and drain tender corn kernels
-
Boil the water in the pot, add the rice, then add the washed corn kernels and cook together
-
Wash the asparagus and cut off the old roots, chop the stem part into dices, and leave the flower part in sections (if it is tender, you don’t need to cut off the old roots, just eat them all)
-
Wash the chicken breast, I like to use a knife to cut it into small pieces randomly, the shape does not have to be regular. You can cut it into any shape you like.
-
Cut the oyster mushrooms into small florets and wash them. Marinate the cut chicken slices with appropriate amount of salt and starch for a while.
-
Cook until the rice grains bloom and the porridge becomes sticky. Add the oyster mushrooms, mix well and cook for a while
-
After the oyster mushrooms are raw, pour the marinated chicken breasts into the pot, and then use chopsticks to stir them up to cook them quickly. I like to add the chicken breasts at this time. These cooking details can be adjusted at will according to the owner's preferences and habits
-
Add a spoonful of salt and an appropriate amount of chicken oil
-
Add asparagus and shrimp
-
Cook until the shrimps are cooked through.
