Name: Chicken Congee – Cháo gỏi gà
Uploaded: 2022-02-23T07:51:53.000Z

Congee ingredients 1 chicken 1 cups Roasted Rice washed and leave in strainer to dry Sugar Salt 2000 ml water Seasoning or 1 tsp MSG 100g chopped carrot 100g chopped mushroom Green onion + cilantro Black pepper Boil the chicken Bring water to boil FIRST before adding the chicken to pot. Add 2 tsp of salt Boil UNCOVERED on medium heat for 35 min. Be sure to skim off any foam that comes to the top. Turn off heat, cover the pot with lid, and leave for 10 min. (this will keep chicken meat moist without overcooking the chicken dry.) Take out chicken and discard other "floating" ingredients in broth. Briefly shower chicken with cold water to keep skin glossy and not dry. place chicken on rack bowl to dry and cool down. Congee Soup The amount of rice depends on how you want your congee to be, whether it'll be thick or soupy. For my consistency, I use 1 cup of rice for every 8 cups of broth. You can always add more broth to thin out the congee, but you can't really add more rice to bring it up to thickness level again since the rice grain won't cook evenly. Bring broth to boil again before adding the rice. Stir rice in the broth and make sure it doesn't clump up. Simmer on medium heat. (30 min) Check the consistency and see what you want it to be. Cook longer for the rice to break to smaller grains. add more broth for more soupy broth. cook longer to make a thicker congee. Add carrot + mushroom. Add sugar, salt, vegetables seasoning to your taste. Top with chopped green onion, cilantro and black pepper. FOR THE VIETNAMESE CHICKEN SALAD: Shredded Cabbage 250g Haft boiled chicken shredded Shredded banana flower 100g Roughly Chopped Fresh Mint or basil 12g Shredded Carrots 35g Thinly Sliced Red Onion 20g Roasted Peanuts 5G Fried onion 10g FOR THE NUOC CHAM DRESSING: Fresh Lime Juice 1 1/2 tbsp Fish Sauce 2tbsp Water 1tbsp Sugar 1tbsp Chili Garlic Sauce 5tbsp CONSTRUCTIONS Prep your ingredients by chopping, slicing, and shredding the ingredients needed for the salad. Whisk together the lime juice, water, sugar , fish sauce, and chili garlic sauce in a small bowl to make the dressing for the salad. Mix all the salad ingredients together in a large bowl. Add dressing, add chicken, add mint leaves, mix it well, add fried onion , roasted peanuts and serve with the congee.

Chicken Congee – Cháo gỏi gà

粥原料1 只鸡1杯烤米洗净，放在过滤器中晾干糖盐2000 毫升水调味料或 1 茶匙味精100克切碎的胡萝卜100克切碎的蘑菇大葱+香菜黑胡椒煮鸡肉在将鸡肉放入锅中之前，先将水煮沸。加入2茶匙盐中火煮沸35分钟。一定要撇去顶部的任何泡沫。关火，盖上锅盖，静置10分钟。 （这将使鸡肉保持湿润，而不会使鸡肉煮过头。）取出鸡肉并丢弃肉汤中的其他“浮动”成分。用冷水简单地冲洗鸡肉，以保持皮肤光泽而不干燥。将鸡肉放在架子碗上晾干并冷却。粥汤米饭的量取决于你想要的粥，不管它是浓稠的还是浓稠的。为了我的一致性，我每 8 杯肉汤用 1 杯米饭。你总是可以加入更多的肉汤来稀释粥，但你不能真的加入更多的米饭来再次使其达到稠度，因为米粒不会均匀煮熟。在加入米饭之前将肉汤再次煮沸。在肉汤中搅拌米饭，确保它不会结块。中火煨。 （30分钟）检查一致性，看看你想要什么。煮久一点，让米饭碎成更小的颗粒。添加更多的肉汤以获得更多的汤汁。煮久一点，使粥更浓稠。加入胡萝卜+蘑菇。根据您的口味添加糖、盐、蔬菜调味料。上面放上切碎的洋葱、香菜和黑胡椒。越南鸡肉沙拉：卷心菜丝 250g手煮鸡丝香蕉花丝 100g粗切新鲜薄荷或罗勒 12g胡萝卜丝 35g红洋葱薄片 20g烤花生5G炸洋葱 10g对于 NUOC Cham 敷料：新鲜青柠汁 1 1/2 汤匙鱼露 2汤匙水 1汤匙糖 1汤匙辣椒蒜酱 5汤匙建筑通过切碎、切片和切碎沙拉所需的配料来准备配料。把酸橙汁、水、糖、鱼露和辣椒蒜酱放在一个小碗里搅拌在一起，制成沙拉酱。将所有沙拉配料混合在一个大碗中。加入调料，加入鸡肉，加入薄荷叶，拌匀，加入炸洋葱，烤花生，与粥一起食用。

鸡肉粥——鸡肉沙拉粥

Congee ingredients1 chicken 1 cups Roasted Rice washed and leave in strainer to drySugar Salt2000 ml waterSeasoning or 1 tsp MSG 100g chopped carrot 100g chopped mushroom Green onion + cilantro Black pepperBoil the chicken Bring water to boil FIRST before adding the chicken to pot.Add 2 tsp of saltBoil UNCOVERED on medium heat for 35 min. Be sure to skim off any foam that comes to the top.Turn off heat, cover the pot with lid, and leave for 10 min. (this will keep chicken meat moist without overcooking the chicken dry.)Take out chicken and discard other "floating" ingredients in broth.Briefly shower chicken with cold water to keep skin glossy and not dry.place chicken on rack bowl to dry and cool down.Congee SoupThe amount of rice depends on how you want your congee to be, whether it'll be thick or soupy.For my consistency, I use 1 cup of rice for every 8 cups of broth. You can always add more broth to thin out the congee, but you can't really add more rice to bring it up to thickness level again since the rice grain won't cook evenly.Bring broth to boil again before adding the  rice.Stir rice in the broth and make sure it doesn't clump up.Simmer on medium heat. (30 min)Check the consistency and see what you want it to be.Cook longer for the rice to break to smaller grains.add more broth for more soupy broth.cook longer to make a thicker congee.Add carrot + mushroom. Add sugar, salt, vegetables seasoning to your taste.Top with chopped green onion, cilantro and black pepper.FOR THE VIETNAMESE CHICKEN SALAD:Shredded Cabbage 250gHaft boiled chicken shredded Shredded banana flower 100gRoughly Chopped Fresh Mint or basil 12gShredded Carrots 35gThinly Sliced Red Onion 20gRoasted Peanuts 5GFried onion 10gFOR THE NUOC CHAM DRESSING:Fresh Lime Juice 1 1/2 tbspFish Sauce 2tbspWater 1tbspSugar 1tbspChili Garlic Sauce 5tbsp CONSTRUCTIONS Prep your ingredients by chopping, slicing, and shredding the ingredients needed for the salad.Whisk together the lime juice, water, sugar , fish sauce, and chili garlic sauce in a small bowl to make the dressing for the salad.Mix all the salad ingredients together in a large bowl. Add dressing, add chicken, add mint leaves, mix it well, add fried onion , roasted peanuts and serve with the congee. 

Chicken Congee – Chicken Salad Porridge

죽 재료치킨 1마리볶은 쌀 1컵은 씻어서 체에 밭쳐 말린다설탕소금물 2000ml조미료 또는 MSG 1작은술다진 당근 100g다진 버섯 100g파 + 고수후추닭고기를 삶다냄비에 닭고기를 넣기 전에 먼저 물을 끓입니다.소금 2작은술을 넣는다뚜껑을 덮지 않은 채로 중불에서 35분 동안 끓입니다. 위에 올라오는 거품은 반드시 걷어내십시오.불을 끄고 냄비 뚜껑을 덮고 10분간 둡니다. (이렇게 하면 닭고기를 너무 익히지 않고도 닭고기를 촉촉하게 유지할 수 있습니다.)닭고기를 꺼내고 국물에 있는 다른 "떠다니는" 재료는 버리십시오.닭고기를 찬물로 짧게 샤워하여 피부가 건조하지 않고 윤기 있게 유지되도록 합니다.건조하고 식히기 위해 랙 그릇에 닭고기를 놓습니다.죽국쌀의 양은 죽의 농도에 따라 걸쭉하거나 수프가 됩니다.일관성을 위해 국물 8컵당 쌀 1컵을 사용합니다.죽의 농도를 묽게 하기 위해 항상 육수를 더 추가할 수 있지만 쌀알이 고르게 익지 않기 때문에 다시 걸쭉한 상태로 만들기 위해 쌀을 더 추가할 수는 없습니다.쌀을 넣기 전에 육수를 다시 끓입니다.국물에 쌀을 넣고 뭉치지 않도록 저어주세요.중불에서 끓입니다. (30 분)일관성을 확인하고 원하는 것을 확인하십시오.쌀이 더 작은 알갱이로 부서질 때까지 더 오래 요리하십시오.국물을 더 넣으려면 육수를 더 넣으세요.더 두꺼운 콘지를 만들기 위해 더 오래 요리하십시오.당근 + 버섯을 추가하십시오. 기호에 따라 설탕, 소금, 야채 조미료를 첨가하십시오.다진 파, 고수, 후추를 얹습니다.베트남 치킨 샐러드:채썬 양배추 250g삶은 닭고기는 갈가리 찢긴다진 바나나 꽃 100g굵게 다진 신선한 민트 또는 바질 12g채썬 당근 35g얇게 썬 적양파 20g구운 땅콩 5G튀긴 양파 10gNUOC 참 드레싱:신선한 라임 주스 1 1/2 tbsp생선 소스 2큰술물 1큰술설탕 1큰술칠리 갈릭 소스 5큰술건설샐러드에 필요한 재료를 잘게 썰고, 얇게 썰고, 채썰어 재료를 준비합니다.작은 그릇에 라임 주스, 물, 설탕, 생선 소스, 칠리 마늘 소스를 넣고 섞어 샐러드 드레싱을 만듭니다.큰 그릇에 모든 샐러드 재료를 함께 섞습니다. 드레싱을 추가하고 닭고기를 넣고 민트 잎을 넣고 잘 섞은 다음 튀긴 양파, 볶은 땅콩을 넣고 죽과 함께 제공합니다.

치킨 죽 - 치킨 샐러드 죽

コンジーの材料鶏肉1個焙煎米1カップを洗い、こし器に入れて乾かします砂糖塩水2000ml調味料または小さじ1MSGみじん切りにんじん100gきのこみじん切り100gねぎ+コリアンダー黒コショウ鶏肉を茹でる鶏肉を鍋に入れる前に、まず水を沸騰させます。塩小さじ2を追加します中火で35分間沸騰させます。上部に来る泡は必ずすくい取ってください。火を止め、鍋に蓋をして10分放置します。 （これにより、鶏肉を過度に調理することなく、鶏肉を湿らせておくことができます。）鶏肉を取り出し、他の「浮遊」材料をスープに捨てます。鶏肉に冷水を短時間浴びせて、肌をつややかに保ち、乾燥させないようにします。鶏肉をラックボウルに置き、乾かして冷まします。コンジースープご飯の量は、ご飯が濃いかスープかによって、ご飯の量によって異なります。一貫性を保つために、私は8カップのスープごとに1カップの米を使用します。いつでもスープを追加してコンジを薄くすることができますが、米粒が均一に調理されないため、実際に米を追加して厚さレベルに戻すことはできません。ご飯を加える前に、スープを再び沸騰させます。スープにご飯を入れてかき混ぜ、固まらないようにします。中火で煮ます。 （30分）一貫性をチェックして、それがどのようになりたいかを確認してください。ご飯が細かく砕けるように長く炊きます。スープを増やすには、スープを追加します。より厚いコンジを作るために、より長く調理します。にんじん+きのこを加えます。砂糖、塩、野菜の調味料をお好みで加えてください。みじん切りにしたねぎ、コリアンダー、黒胡椒をのせます。ベトナムのチキンサラダの場合：細切りキャベツ250g細切りにした鶏肉の茹で細かく刻んだバナナの花100g粗く刻んだフレッシュミントまたはバジル12gキャロットラペ35g薄切り赤玉ねぎ20gローストピーナッツ5G揚げタマネギ10gヌクチャムドレッシングの場合：フレッシュライムジュース大さじ11/2魚醤2tbsp水1tbsp砂糖1tbspチリガーリックソース5tbsp建設サラダに必要な材料を切り刻み、スライスし、細かく刻んで、材料を準備します。ライムジュース、水、砂糖、魚醤、チリガーリックソースを小さなボウルに入れて泡だて器で混ぜ合わせ、サラダのドレッシングを作ります。大きなボウルにすべてのサラダ材料を混ぜ合わせます。ドレッシングを加え、鶏肉を加え、ミントの葉を加え、よく混ぜ、揚げタマネギ、ローストピーナッツを加え、コンジーと一緒に出す。