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Before you jump to Chicken Mushroom Congee recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.
Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. Countertop appliances will certainly boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the maximum energy savings by completely loading the dishwasher ahead of commencing a wash cycle. By cool drying or air drying the dishes besides heat drying them, you can increase the amount of money you save.
The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. It’s concerning being practical, usually.
We hope you got insight from reading it, now let’s go back to chicken mushroom congee recipe. To make chicken mushroom congee you need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Chicken Mushroom Congee:
- You need 1/2 (1 lb) of skinless and boneless chicken thigh.
- Prepare 4 of shiitake mushrooms.
- Prepare 4 of dried scallops (optional).
- Provide 1 cup of jasmine rice.
- Get 2 slices of ginger.
- Use to taste of Salt and soy sauce.
- Use 8-9 cups of liquid (refer to note below).
- Take of 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.
- Get of Or simply just use water. I prefer the first option though.
- You need of Green onions, deep fried Chinese donuts and fried peanuts for garish.
Instructions 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..
Instead of chicken you can use pork and shred it, like pulled pork, after it is done. Congee, a savory rice porridge, works for any meal. But what makes congee looks so gelatinous? Cantonese Style Chicken and Mushroom Congee (porridge). One hot bowl Chicken Congee (Cháo Gà) which comes from many stunning Vietnamese Chicken Recipes in rainy days is perfect.
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