干贝香菇鸡肉粥 Chicken Scallop Mushroom Congee

干贝香菇鸡肉粥

绵密的粥， 在没什么胃口和懒惰下厨时最想念它！

干贝香菇鸡肉粥

{材料} 干贝适量，鸡肉碎150克（用少许盐，酱油与胡椒粉腌10分钟），香菇2朵 （浸软，切丝）， 白米1½杯， 姜碎适量

{调味料} 盐1茶匙, 鸡粉1茶匙， 麻油与胡椒粉少许。

{做法}

1. 白米淘洗干净后加入姜碎，干贝与香菇丝，放入电饭锅加8大杯水用”慢煮”功能煮一个小时。

2. 然后，加入鸡肉碎再用”慢煮”功能煮一个半小时. 最后, 调入调味料即可. （做法1过后觉得水不够， 自行加多一点。）

Chicken Scallop Mushroom Con-gee

{Ingredients} Some scallops, ground chicken x 150g (marinate with some salt, soy sauce and pepper for 10 mins), mushroom x 2 (soaked till tender, shredded), white rice x 1 ½ cup, some chopped ginger.

{Seasonings} Salt x 1 tsp, chicken powder x 1 tsp, some sesame oil and pepper.

{Method}

1. Wash white rice, add in chopped ginger, scallop and shredded mushroom plus 8 cups of clean water and cook in electric rice cooker under “slow cook” function for 1 hour.

2. Then, add in ground chicken to cook for another 1 and half hours. Lastly, seasons with seasonings, ready to serve. (If feel too thick after method 1, add in more water accordingly.)

Previous: 红薯银耳枸杞糖水 Sweet Potatoes White Fungus Wolfberry Desert