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Wednesday, August 20, 2014

Jane's Chicken Porridge with scallops

Honestly, I don't  know how to cook, I do a lot of "google search" before each dish I cook, make some comparisons with at least 4 recipes to roughly get what is the outcome I would most likely to have.
For instant this Chicken Porridge, I took a few recipes out from in the name of "Chicken Porridge", each has its own unique ingredients, some you don't even want to try by looking at the ingredient, some shared of "secret" preperation to get smoothest texture.
I realized after the cooking is done, chicken fillets became mince chicken, which means there is no need of slicing it nor chopping it, the carrots remain its form, the porridge is smooth and soft even though I didn't pre-soak the rice and dried scallops, nor marrinated rice with sesame oil.
Taste equally good.

Here is what I had in Jane's Chicken Porridge with scallops.
Ingredients: for 2 persons
75g rice
600g water
200g Chicken Fillets
10g Sesame Oil
2 tsp Salt
1 tbp Homemade Mushroom MSG (OPTIONAL, reduce 1 tsp of salt is this is used) 
4 pcs Dried Scallops
1 Carrots, diced

10g Ginger, julliened
1 stalk spring onion, chopped
Some pepper and soy sauce to taste
Put in rice and water to cook
25 min / 100℃ / speed 1
As it starts cooking, throw in other ingredients.
Garnish with ginger and spring onion, pepper and soy sauce to taste.

Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee
In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.


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