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Cordycep Flowers and shredded Chicken Porridge ~ 虫草花鸡丝粥

 

This Cordycep flower and shredded chicken porridge is smooth, rich in flavour and comforting.  To me, this is the ultimate one-pot meal which is most welcoming for lunch or dinner especially in this hot and humid weather. The  crunchy Cordycep flowers lend a hand into bringing this porridge up to the next level.




Cordycep Flowers and shredded Chicken Porridge ~  虫草花鸡丝粥

Ingredients

  • 360 gm free range chicken (or a quarter chicken)
  • 125 gm Jasmine rice
  • 8 gm dried cordycep flowers
  • 8 dried scallops, rinsed
  • a handful of goji berries
  • 2 tsp Shaoxing wine
  • 1/2 cube of chicken bouillon
  • 8 cups of water or more according to your desired consistency
  • 3 slices of ginger
  • Salt to taste
  • A dash of sesame oil
Method
  1. To poach the cordycep flowers -  soak the dried cordycep flowers to expand for about 10 mins.  Drain.   Then boil them with just enough water to cover, once cooked, add some salt and 2 tsp Shaoxing wine.  Set aside.
  2. Boil the jasmine rice and slices of ginger with 8 cups of water in a rice cooker,  in ''Congee" mode.  Once boiling, put in the chicken.  Once the porridge is cooked, take out the chicken, let cool and shred it.  
  3. Put the shredded chicken back into the rice cooker, add in the rinsed dried scallops and cook in  "Congee" mode again.  Halfway, add in the goji berries and chicken bouillon.  Once "Congee" mode is off, add salt to fine tune to taste.
  4. Dish up and add the poached cordycep flowers on top, a dash of sesame oil and some scallions.
  5. Serve.
Note :  You can also add in the soaked cordycep flowers to boil with the congee, the second time under 'Congee' mode but the congee will turn yellow in colour.
           

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