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Before you jump to Chicken Mushroom Congee recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family should start making changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to start saving energy by going more green.
A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.
The kitchen alone provides you with many small means by which energy and money can be saved. Green living is not that tough. It’s related to being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to chicken mushroom congee recipe. You can cook chicken mushroom congee using 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Chicken Mushroom Congee:
- Get skinless and boneless chicken thigh
- Provide shiitake mushrooms
- You need dried scallops (optional)
- Take jasmine rice
- Prepare ginger
- Provide Salt and soy sauce
- Take liquid (refer to note below)
- Get Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldn’t put more than 2 cups of chicken stock
- Take Or simply just use water. I prefer the first option though
- Get Green onions, deep fried Chinese donuts and fried peanuts for garish
Steps to make Chicken Mushroom Congee:
- Soak both shiitake mushroom and dried scallops over night
- Put all ingredients into the instant pot
- Close the lid, venting knob in venting position, then turn venting knob to sealing Position. Select porridge, high Pressure for 20 minutes + Natural Release.
- Open the lid carefully, add salt/soy sauce for taste.
- I like it the way it is already. However if you prefer a thicken congee, turn on the Sauté function and stir until the thicken consistency you prefer.
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