Main Dishes

Chicken Porridge Nancy Grey

1

Let's make the recipe.

Ingredients:
Material porridge:
200 g of rice
1 stalk lemongrass, crushed
2 bay leaves
1500 ml of water
Salt to taste

Soup Ingredients:
2 pieces of chicken thigh
2 stalks celery, make a slip knot
1500 ml of water
1 teaspoon pepper powder
1/2 teaspoon ground nutmeg
1 tablespoon salt
1 teaspoon bouillon powder
6 red onions, puree
4 cloves of garlic, mashed
A little oil for frying

Supplementary material:
5 pieces of cabbage, thinly sliced
150 gr bean sprouts, pour hot water
1 leek, thinly sliced
3 tablespoons fried shallots
Cayenne pepper sauce to taste
How to make: 1. Porridge: Mix rice, water, lemongrass, bay leaves, and salt. Cook until a puree is thick. Remove and set aside. 2. Soup: Heat oil and saute onion and garlic until fragrant. Add chicken, stir. Add water, celery, pepper powder, nutmeg powder, salt, and bouillon powder. Cook until done, remove from heat, and set aside. 3. Take the chicken out of the soup, fry until golden brown. Lift, shredded-shredded. 4. Presentation: Enter the porridge into serving bowls, put shredded cabbage, bean sprouts, shredded chicken, and scallions. Sprinkle with soup. 5. Sprinkle with fried shallots. Serve with chili sauce.
Nutritions

Calories
2637

Sodium
7566mg
315% DV

Fat
236g
364% DV

Protein
85g
171% DV

Carbs
181g
61% DV

Fiber
74g
298% DV

Chili Cheese Dip

671

This six ingredient hot Chili Cheese Dip is always a hit with friends and family. It takes less than 15 minutes to make on the stovetop and can easily be adapted to a crock pot.

2 1/2 cups homemade chili
6 ounces cream cheese
1/3 cup salsa style tomatoes (or salsa)
1 tablespoon hot sauce
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack Cheese
8
Nutritions

Calories
279

Sodium
1024mg
42% DV

Fat
17g
27% DV

Protein
14g
28% DV

Carbs
22g
7% DV

Fiber
14g
58% DV
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