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The menu introduces "chicken porridge" breakfast that everyone can't miss.✨💫

"Chicken Porridge" The breakfast menu is soft, easy to digest, suitable for all ages, and can be easily self-made at home.

🍲 Chicken Porridge Ingredients (for 2-3 places)

Rice porridge

- 1 cup cooked jasmine rice (or use raw rice)

-4-5 cups of water (for boiling rice)

- A little salt.

- Chicken seasoning

-Chicken breast or chicken hip non-stick leather 200-250 grams

- 1 tablespoon alley ginger

- 1 tablespoon soy sauce

- ¼ teaspoon white pepper

-Sesame oil (put a little at the last, add the aroma)

"Side dish (as you like)."

- Ginger Alley.

- Alley onion.

- Coriander

- Poached eggs or horse eggs.

- Padong.

- Pepper meal.

👨‍🍳 How to make chicken porridge 👨‍🍳

❇ Boil rice into porridge

- If using cooked rice: Put the cooking rice in a pot, add the water to the water, and simmer with a mild fire until the rice meat is fine and thickened as needed (about 20-30 minutes).

- If using raw rice: Soothe the rice thoroughly, add water and bring it to a boil. Use a light to simmer continuously until it becomes porridge (lasts longer than about 40-60 minutes).

- Add a little salt. Taste it to fit.

★ Prepare chicken

- Boil clean water in another pot. Add alley ginger.

- Add the chicken meat to the boil until cooked (about 10-15 minutes).

- When the chicken is cooked. Bring it up, tear it or cut it into thin strands.

- Bring the chicken mixed with soy sauce, pepper and a little sesame oil to add flavor.

☀ Arrange the serve

- Scoop the porridge in a bowl.

- Put the torn chicken on the face.

- Sprinkled with alley ginger, onion, coriander and pepper.

- Add poached eggs or horseback eggs as you like.

- Serve hot with a crispy pickle next to the bowl.

💡 Delicious trick 💡

- If you like fine silky porridge: Take the rice and smoothie with a little water before boiling.

- For concentrated flavors: Use chicken stock instead of water.

- If sold or prepared for many meals: stew the empty porridge, then divide the heat with the machine as needed.

# Porridge ready to eat # Recommended menu # Trending # Drug sign with lemon8 # GyozapGyozahalan

2025/11/9 Edited to

... Read moreถ้าใครกำลังหา “โจ๊กไก่ร้อนๆ” ที่กินแล้วสบายท้อง เนื้อนุ่ม ไม่เป็นเม็ดแข็ง ๆ เราแนะนำให้เริ่มจากการคุม “สัดส่วนข้าวต่อน้ำ” และ “เวลาเคี่ยว” เป็นหลักเลยค่ะ ชามที่ทำออกมาจะหอมขิง มีควันอุ่น ๆ ลอยขึ้นมานิด ๆ โรยต้นหอมผักชี แล้วโปะไข่ลวกคือดีมาก (กินกับปาท่องโก๋กรอบ ๆ ยิ่งครบ) ทริคทำให้โจ๊กไก่นุ่มแบบร้าน 1) เลือกข้าว: ถ้าอยากได้โจ๊กเนียนไว ใช้ข้าวหอมมะลิหุงสุกจะประหยัดเวลามาก เคี่ยว 20–30 นาทีก็เริ่มละลายเป็นเนื้อโจ๊กแล้ว แต่ถ้าใช้ข้าวดิบให้เผื่อเวลา 40–60 นาที และคอยคนเป็นระยะเพื่อไม่ให้ติดก้นหม้อ 2) อัตราส่วนน้ำให้โจ๊กเนียน: โดยทั่วไป ข้าวสุก 1 ถ้วย ต่อน้ำ 4–5 ถ้วยกำลังดี ถ้าระหว่างเคี่ยวโจ๊กเริ่มข้นเกินไป ให้เติมน้ำร้อนทีละนิด (อย่าเติมน้ำเย็นเพราะจะทำให้เนื้อโจ๊กสะดุดและสุกไม่เท่ากัน) 3) เคี่ยวไฟอ่อน + คนสม่ำเสมอ: ไฟแรงทำให้เดือดพล่าน เม็ดข้าวแตกไม่สวยและติดก้นหม้อง่าย ไฟอ่อนจะช่วยให้โจ๊ก “นุ่มละมุน” มากกว่า แนะนำใช้ทัพพีคนก้นหม้อทุก 3–5 นาทีช่วงท้าย ๆ 4) ไก่ให้นุ่มไม่แห้ง: ต้มไก่พร้อมขิงซอยช่วยดับคาว พอไก่สุกให้พักไว้ 5 นาทีแล้วค่อยฉีก จะยังฉ่ำอยู่ จากนั้นคลุกซีอิ๊วขาว + พริกไทยขาว + น้ำมันงาเล็กน้อย กลิ่นหอมขึ้นทันที 5) ทำให้อร่อยแบบ “ข้าวต้มหมู” แต่เป็นโจ๊กไก่: หลายคนค้นหาข้าวต้มหมูเพราะอยากได้รสซุปกลมกล่อม เทคนิคเดียวกันใช้ได้เลย คือใช้น้ำต้มไก่ (หรือน้ำสต๊อก) มาเป็นน้ำเคี่ยวโจ๊กแทนน้ำเปล่า รสจะเข้มขึ้นแบบไม่ต้องปรุงเยอะ ไอเดียท็อปปิ้งที่เข้ากับโจ๊กไก่ร้อนๆ - ไข่ลวก: ใส่ตอนเสิร์ฟแล้วคนเบา ๆ ให้ไข่เคลือบโจ๊ก จะนัวมาก - ขิงซอย ต้นหอม ผักชี: ช่วยเพิ่มความหอมและตัดเลี่ยน - พริกไทยป่น: ใส่นิดเดียวก็ทำให้โจ๊กหอมขึ้นแบบร้านอาหารเช้า - ปาท่องโก๋: จิ้มหรือหักใส่ชามเพิ่มเท็กซ์เจอร์กรอบนุ่ม เก็บ/อุ่นยังไงไม่ให้โจ๊กจับตัวเป็นก้อน ถ้าทำไว้หลายมื้อ ให้แยก “โจ๊กเปล่า” กับ “ไก่และเครื่องโรย” เก็บในกล่องคนละใบ เวลาอุ่นให้เติมน้ำร้อนเล็กน้อยแล้วคนจนกลับมาเนียนเหมือนเดิม จากนั้นค่อยโปะไก่ โรยขิงซอย ต้นหอมผักชี และเพิ่มไข่ลวกตามชอบ เท่านี้ก็ได้โจ๊กไก่นุ่ม ๆ เหมือนทำใหม่ทุกครั้งค่ะ

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