Chicken liver, fungus and oatmeal porridge-You Are Foodie

By Caesar
81

Chicken liver, fungus and oatmeal porridge

Main Ingredients

oats A moderate amount of
rice A moderate amount of
fungus A moderate amount of
Chicken liver A moderate amount of

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of

1. Porridge should be thin rather than dry. It tastes bad if it is too thick. It is a principle for people like me who don't like to remember weight to cook porridge.2. Add chicken liver to the porridge after cooking. The color of the porridge will look better and will not be so mixed.3. I like to eat oats that are a bit chewy. If you like the rotten kind, put oats early. You don't need to wait for the rice to bloom. You can put them a little earlier.4. If you can put some glutinous rice, the porridge will be more viscous. My family just doesn't have it. I usually put porridge.

Step 1 . After washing the rice, put it into the casserole and add a proper amount of boiling water.

Step 2 . Cover and cook slowly.

Step 3 . Wash the oats.

Step 4 . Wash the fungus and cut it into small pieces.

Step 5 . Wash the chicken liver and put it into a basin. Pour in boiling water and add some spring onion and ginger.

Step 6 . Pour some more wine to remove the smell.

Step 7 . Cover and cook the chicken liver.

Step 8 . Remove and cut into small pieces.

Step 9 . When the rice is boiled until flowering, add oats and fungus.

Step 10 . Cover and continue to cook over low heat.

Step 11 . When the oats also bloom and the porridge becomes thick, add the chicken liver pieces and boil them again.

Step 12 . Put some salt and chicken essence to taste, and sprinkle some scallions when eating.

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