Name: Sweet pumpkin chicken breast porridge
Total time: 120 min
Yield: 2
Ingredients: Chicken breast 2mass; sweet pumpkin 1ea; Sticky rice 1/2cup; Non-glutinous rice flour 1/2cup; Ginseng 2piece; Garlic 7ea; jujube 2ea; onion 1/2ea; Carrot 1/5ea; Bottled water; Herb salt; Salt 1TS; ground pepper little

10K Recipe

Sweet pumpkin chicken breast porridge

The sweet and sour ginseng scent of sweet pumpkin is good for health and delicious sweet pumpkin chicken breast porridge.

2 serving

Within 120 minutes

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Ingredients

Chicken breast

2mass
sweet pumpkin

1ea
Sticky rice

1/2cup
Non-glutinous rice flour

1/2cup
Ginseng

2piece
Garlic

7ea
jujube

2ea
onion

1/2ea
Carrot

1/5ea
Bottled water
Herb salt
Salt

1TS
ground pepper

little

Cooking Steps: STEP 1/11

Season chicken breasts with herb salt (or pepper and salt) in advance. About 30 minutes.

STEP 2/11

Bake seasoned chicken breast at 180 degrees for 5 minutes with oven function. It's cooked as if it's cooked in moderation.

STEP 3/11

Tear roasted chicken breast in saucepan and add to texture.

STEP 4/11

Soak the rice in advance and put it on the table. Put the soaked rice in the pot.

STEP 5/11

I put in a lot of ginseng so that it smells a lot of ginseng. Please cut it into small pieces and put it in.

STEP 6/11

Just put the garlic in a whole.

STEP 7/11

Please wash the jujube clean and put it in.

STEP 8/11

Chop the onions and carrots, too. At first, stir and boil over medium heat to avoid burning. When the porridge is about 2/3 complete, reduce the heat to low and simmer stirring for another 10 minutes. Season with salt and add a little pepper at the end.

STEP 9/11

When the porridge is finished, cut out about one-third of the pumpkin with a knife. Dig out all the seeds with a spoon.

STEP 10/11

Place the hollowed-out sweet pumpkin on top and pour the boiled porridge into it.

STEP 11/11

Cover with pumpkin cover, place in oven and bake at 108 degrees for about 50 minutes.