Main Ingredients:
Chicken breast: 1 piece; Rice: 1 ounce; Peas: 1 ounce; Dried tofu: 2 ounces.
Additional Ingredients:
Chopped green onions: as needed; Salt: 4 grams; Water: 1000ml.
Taste: Salty and savory; Cooking method: Boiling; Cooking time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Sheng Gun Ji Pian Zhou
Peel the peas and soak them in water
Cut the dried tofu into small cubes
Rinse the rice and soak in water for 1 hour
Slice the chicken breast thinly
Marinate the chicken slices with a little cooking wine and salt for 30 minutes
After soaking the rice, cook it with water to make congee (for thicker congee, use a 1:5 ratio of rice to water; for thinner congee, use a 1:10 ratio) and bring to a boil over high heat
Reduce heat and simmer for 20 minutes (leave a small gap when covering the pot)
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 slices, stirring gently with chopsticks
Once the chicken changes color, turn off the heat, and when serving, sprinkle with chopped green onions
