Without Pork Skin Congee, How Should I Be Called?
Without pork skin, how should I be called?
At home, you should eat, you should sleep, you should drink, when friends meet, everyone has gotten fatter by 10 catties, and we’ve only gained 5 catties, it seems like our food conditions aren’t good at all!
From the New Year's sticky rice, Lantern Festival's tangyuan, Valentine’s Day’s chocolate… staying in and little exercise. Seems like everything returns to silence, missing the bustling streets of the past and the peaceful sounds of trading. Waiting for the blossoms to bloom, we will surely return to breathe fresh, vibrant oxygen.
It’s time to cook again, I miss a bowl of ‘pork skin, pork bone congee’. Pork skin is available, but there’s no pork, in my heart, can I make congee like before? Chicken breast is also lean meat, high in protein, low in fat, the only complaint is that the texture is ‘chewy’.
Congee, is it for gaining weight or what everyone thinks is a light diet? It mainly depends on how congee is cooked and the ingredients used. Fine rice makes congee, soft and delicious, after the rice is fully dissolved, the sugar content increases, and the nutrition is quite abundant; another type of congee is rice plus water, resulting in a lighter congee. If friends think we’re not gaining enough weight, we can cook congee to solve the ‘face’ problem.
Pork skin is considered disgusting food by foreigners, in fact, it’s because they are scared by its appearance and unique taste. Pork skin congee sold outside usually mixes pork skin with rice and cooks it, so the congee will be more turbid and the taste will be relatively heavier, but you can’t taste the texture of the pork skin. Considering we only found chicken breast and chicken breast doesn’t suit long cooking.
It’s not because we didn’t add scallions, but because the inventory is zero. Look at the mint leaves that grow well in the courtyard, we can choose mint leaves, which can be added to congee for a refreshing taste, it's easy to cause throat discomfort in spring, so it can be used to brew tea. It can be added to congee, and it has a refreshing taste.
Mix all the ingredients separately, this congee with mint leaves and fragrant pork skin, drinking it feels comfortable in spring, it’s really good.
Mint pork skin chicken breast congee
Materials Purchase
Chicken breast, pork skin, mint leaves, rice (if you can’t buy mint leaves, return to scallion flakes)
Specific Recipe
Cut the chicken breast into slices, remove the surface membrane (don’t wait for the chicken breast to completely thaw, it will be easier to cut when it’s slightly soft, after thawing, the meat won’t be easy to cut).
Wash the sliced chicken breast and absorb surface moisture with kitchen paper towels.
Add a marinade basin, add salt, pepper, sugar, and (liao jiu -), add chicken pieces, grab and grab again until moisture is absorbed. You can add water 1~3 times, don’t add too much at one time, so that the chicken breast will be tender.
Add starch and stir well, don’t stir again after adding oil.
Cook rice with water to make congee, it's easy to say to make congee, but it’s a little tricky. It’s easy to stick to the bottom of the pot when making congee, that’s because the timing is wrong, wait until the water boils, then add rice, and then cook over low heat, this type of congee is the most nourishing.
After the white congee is cooked, you can add chicken pieces, keep a small fire, don’t boil, shake the chicken pieces one by one into the congee, let the white congee tightly wrap the chicken pieces, medium heat to simmer, this is the secret to making the chicken pieces tender.
If family members don’t like pork skin flavor, you can first steam the pork skin for 10 minutes, then peel it, cut it into small pieces.
Chicken pieces hidden in white congee, almost invisible! Pork skin can be put into congee.
Don’t add too many mint leaves, a few pieces are enough. Mint flavor is particularly strong in winter, too much will overpower the flavor of pork skin and chicken. So turn off the fire after adding chopped mint leaves.
