天氣涼涼的，當然要來點暖胃補身旳料理
這陣子疫情持續，沒什麼事就別出去了
翻翻冰箱，還有一隻法國黃油春雞
這隻來自法國佳麗小小一隻又香又嫰
脂肪不太多不會太膩，正合我意
就來弄個二人份雞粥吧！

———- 以下是不專業家常食譜 Recipe, here you go———
<雞粥>
法國黃油春雞 1隻
米 1.5杯
冬菇 隨你心意
瑤柱 隨你心意
薑絲 隨你心意
水 約1.5L
紹興酒 2Tbsp
醬油
胡椒粉
鹽

1) 先準備好材料：洗米；冬菇浸軟切絲；瑤柱浸軟撕碎
2) 春雞用切件用紹興酒，胡椒粉和鹽拌勻稍醃約20分鐘
3) 煲滾水，加入米，冬菇，瑤柱，少量薑絲以中火煮滾，煲約15分鐘
4) 轉中小火加蓋煮30-40分鐘，間中攪拌以免痴底
5) 轉中大火，加入雞件及除下薑絲煮15-20分鐘至雞肉熟透
6) 加入鹽和胡椒粉調味，開吃！！

*水量增減視乎你喜歡粥有幾多濃稠，以上這個比例是比較濃稠的。
*用壓力鍋煮的話更方便，先壓個15分鐘，加雞件再壓個10分鐘就好

<Chicken Congee>
French Spring Chicken (Coquelet) 1
Rice 1.5Cup
Dried mushroom/Shiitake
Dried Scallops
Shredded Ginger
Water 1.5L
Shaoxing Wine 2Tbsp
Soya Sauce
White Pepper
Salt

1) Wash and drain the rice; Soak the dried mushroom in water until soft and cut into slices; Soak dried scallops in water until soft and break into pieces
2) Cut the chicken into pieces and marinate with Shaoxing Wine, white pepper and Soya Sauce for ~20min
3) Boil the water, then add in the rice, mushroom, scallops and soem of the ginger. Continue to boil over medium heat for ~15min
4) Cover the lid and turn the heat to medium small. Keep cooking for 30-40min, Stir from time to time to avoid sticking to the bottom of the pot
5) Turn the heat up to medium high and add in the chicken and remaining ginger. Cook for 15-20min until the meat is fully cooked.
6) Add in salt and pepper. DONE!

*this recipe gives a thick congee. Please feel free to add more water for lighter texture
*It is even more easier if you have a pressure cooker. Just pressure it for 15min with natural pressure release. Add the chicken and pressure for another 10min.

———- 來試試吧你不會後悔的 Thank me later ♥️———