The eighth day of the twelfth lunar month of the lunar calendar is the Laba Festival. The tradition is to drink Laba porridge to celebrate the harvest. It has been passed down from ancient times to the present. Salty Laba Congee is a porridge made with a variety of ingredients. It is also called Qibao five-flavor porridge. Laba porridge is divided into sweet and salty flavors. The next one is Salty Laba Congee.
Taste: salty and fresh
Cooking method: boil
Recommended number of meals: 1-2 people
Preparation time: 10-20 minutes
Production time: 1-2 hours
一、Salty Laba Congee Ingredients Preparation
Chicken breast: 100 g
Glutinous rice: 100 g
Corn: 30 g
Green beans: 30 g
Carrots: 30 g
Lettuce: 30 g
Shiitake: 30 g
White kidney beans: 30 g
Salt: moderate amount
Cooking wine: moderate amount
Pepper: moderate amount
Sesame oil: moderate amount
二、Salty Laba Congee’s approach
Step 1. Cut the chicken into small cubes, soak the mushrooms and lettuce and carrot into small cubes for later use.
Step 2. Add the diced chicken to the cooking wine and pepper, marinate and mix for later use.
Step 3. Soak glutinous rice and white kidney beans in water for 20 minutes, and add a little salad oil.
Step 4. Put the lettuce, carrots, shiitake mushrooms, and green beans in a pot with boiling water, blanch and blanch them for later use.
Step 5. Pour the oil in the wok, pour the chicken cubes, stir fry, change the color, and serve.
Step 6. Add water to the casserole, pour the glutinous rice and kidney beans, boil over high heat, and simmer for 40 minutes.
Step 7. The rice is thick, add the chicken and continue to simmer for 15 minutes.
Step 8. Pour the lettuce, carrots, shiitake mushrooms, and green beans and stir evenly.
Step 9. Stir constantly with a spoon to avoid muddy bottom, cook for 5 minutes, add salt, pepper, and sesame oil to taste.
Step 10. Salty Laba Congee is done.