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Before you jump to Chicken Mushroom Congee recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, mainly in the kitchen.
A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite easy to live green, all things considered. Typically, all it requires is a little common sense.
We hope you got insight from reading it, now let’s go back to chicken mushroom congee recipe. You can cook chicken mushroom congee using 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Chicken Mushroom Congee:
- Get skinless and boneless chicken thigh
- You need shiitake mushrooms
- Take dried scallops (optional)
- Prepare jasmine rice
- Get ginger
- Get Salt and soy sauce
- Provide liquid (refer to note below)
- Provide 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
- Provide Or simply just use water. I prefer the first option though
- Take 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.
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