With makings
| Xianggu mushroom | 10 |
| Rice | 150g |
| Pigeon breast flesh | 1 |
| Vegetable | 50g |
| Precious jade column | 20 or so |
| Salt | A few |
| Ginger | 3 |
| Bai Hu any of several hot spice plants | 3 grams |
| Hoosh treasure | 1 |
The practice of congee of silk of Xianggu mushroom chicken
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Flesh of pigeon breast chest puts cold water in, join ginger, cooking wine goes raw meat or fish, flake is ripped to put freezer cold storage after thoroughlying cook, precious jade a few cooking wine is joined to go in column raw meat or fish, bubble of dry Xianggu mushroom is sent (these are before one get ready in the evening, put freezer cold storage to reserve) Xianggu mushroom must choose dry Xianggu mushroom, have kind of special sweet smell
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Green vegetables is mincing reserve (there is green vegetables in the home, I am replaced with off-the-peg spinach, oneself like what vegetable to be able to be put, it is OK also to be not put of course)
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Rice and water 1:8Boil, xianggu mushroom is put after waiting for rice to boil 30 minutes, gallinaceous silk, precious jade column continues to thoroughly cook 10 minutes, put green vegetables to boil 3 minutes finally; Join a few salt and white pepper (of congee stick consistency to decide according to him taste, time Yue Jiuyue is stiff)
