Main Ingredients:
Rice: 50g; Chicken breast: 100g.
Additional Ingredients:
Dried tofu: 1 piece; Green onion: 5g; Water: as needed.
Taste: Savory; Cooking Method: Boil; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Sheng Gun Chicken Slice Congee
Wash the peas and soak them in water for a while.
Cut the dried tofu into small cubes.
Wash the rice and soak it in water for 1 hour.
Slice the chicken breast into thin slices.
Marinate with a little cooking wine and salt for 30 minutes.
After soaking the rice, cook it with water to make congee (for a thicker consistency, use a 1:5 ratio of rice to water; for a thinner consistency, use a 1:10 ratio) and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes (do not cover the pot completely, leave a small gap).
Add peas and dried tofu, continue to simmer over low heat for 20 minutes.
Finally, increase to medium heat, add a little salt, and add the marinated chicken.
Stir with chopsticks until the chicken changes color and is cooked through. When serving, sprinkle with chopped green onions.
