Chinese mushroom chicken rice soup 香菇雞蓉粥

This is a very simple, nutritious dish; aka, another comfort food especially great for late nights. If you have a rice cooker or slow cooker that don’t know when to use them, this is the time to let the machine help you out. 🙂 All you need to do is clean and chop all the ingredients and add them all into the rice cooker or slow cooker. One hour later, a great meal is ready for you!! I love the natural chicken stock that I made from rotisserie chicken bones instead of regular chicken stock from super market. Not only because it’s more healthy, but a more natural flavor and less salty to the taste.

Chinese mushroom chicken rice soup
Chinese mushroom chicken rice soup

I use the chicken thigh meat from the rotisserie rather than the chicken breast because thigh meat is more suitable for longer cooking time while keep tenderness.

Servings: 3-4             Prep Time: 20 mins               Difficulty: easy

Ingredients:

  • Rice 1/2 cup
  • Oatmeal 1/2 cup
  • Onion 1/2 cup diced
  • Bok choy (or chinese cabbage) 1 head diced (about 1 cup)
  • Chinese mushroom soften and diced 1/2 cup
  • Rotisserie Chicken Thigh 1 cup diced
  • Thousand-year-old egg 1 (optional)
  • Natural chicken stock from rotisserie chicken 5 cups
  • Salt 1/2 tsp (adjust by own preference)
  • White pepper powder 1/2 tsp
  • Scallion finely chopped 1 tsp
DSC02497
Natural Chicken Stock from rotisserie chicken

Directions:

  1. Soak the chinese mushroom in warm water till soft, then diced. (or microwave for 1 min) Rinse bok choy and separate the ribs and the leaves.
  2. Put rice, oatmeal, onion, bok choy ribs, chinese mushroom, chicken meat, thousand-year-old egg, and chicken stock into rice cooker or slow cooker. Cook for 1 hour.
  3. When cooked, stir in salt, white pepper, and bok choy greens, then let it simmer for another 5-10 mins. (you can adjust the taste as you like at this time)
  4. Sprinkle chopped scallion on top of the bowl and ready to serve!! Watch out it’s very HOT!! 🙂

DSC02493 DSC02498

Tips:

  1. I love having thousand-year-old egg into my rice soup dishes. It adds more layers of flavor into the base. However, if you are too afraid to try it out, it’s optional.

香菇雞蓉粥

材料:

  • 米 半杯
  • 燕麥片 半杯
  • 洋蔥 半杯 切細末
  • 青江菜一棵,切丁
  • 香菇 2 朵 約一杯 泡軟切丁
  • 烤雞腿肉 1 杯 切丁
  • 皮蛋 1 顆 (可不加)
  • 雞高湯 5 杯
  • 鹽 1/2 小匙 (依個人口味調整)
  • 白胡椒粉 1/2 小匙
  • 細蔥花 1 小匙

做法:

  1. 將所有材料洗淨,切好備用。青江菜分梗跟葉,切丁
  2. 將米、燕麥、洋蔥、青江菜梗、香菇、雞肉、皮蛋、高湯放入電子鍋或電鍋中蒸煮
  3. 煮好時,拌入鹽、白胡椒粉與青江菜葉,再悶 5-10 分鐘
  4. 盛到碗中,灑上蔥花,就可以享用囉~ 小心燙!!

The most EFFECTIVE way to eat rotisserie chicken Series

Costco 烤雞吃法大全 系列文章 延伸閱讀

To Be Continued…

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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