Chapter 109 Pheasant Soup and Sweet Millet Porridge
Once the pheasant meat has thawed sufficiently, use a bone-chopping axe to chop it into small pieces, chopping only half a chicken and leaving the other half to freeze in the back room.
Boil a pot of water on the stove next to you. Once the water boils, put the chicken in to blanch it. Some white foam will float to the surface of the water. Scoop it out with a spoon and throw it away.
Use a slotted spoon to scoop the chicken into a basin, and pour the broth from scooping the chicken into a bucket to be used for cooking the pigs and chickens.
By this time, the mushrooms should be soaked enough. Rinse them several times with warm water to remove any remaining dirt.
After washing, tear the mushrooms into small pieces and set aside.
Wash the wok on the stove thoroughly, pour in oil, add chopped green onions and minced garlic and stir-fry until fragrant, then add the chicken pieces and stir-fry together.
The aroma of chicken filled the room instantly. Once it was almost cooked, various seasonings were added.
I don't want to add too many seasonings; I'd like to drink some clear chicken soup.
Once it's almost cooked, pour it into a large earthenware pot, add an appropriate amount of warm water, and place it on a small stove to simmer.
Simmer for half an hour, then add mushrooms and simmer together.
Pheasant meat is not easy to tenderize, so it needs to be stewed for a longer time.
Halfway through simmering, wanting to follow the example of video bloggers, I added some red dates, hoping to give the chicken soup more nutrition.
When the chicken soup has been simmering for an hour, steam a pot of white rice. After another half hour, the rice and chicken soup will be almost ready.
Place the casserole on the heat-resistant mat on the table, serve a small dish of pickled celery, and begin eating.
I couldn't wait to scoop myself a bowl of chicken soup to nourish my weakened body.
Scoop a spoonful of chicken soup, blow on it gently to cool it down, and drink it. The chicken soup tastes very fresh, with the aroma of chicken mixed with the fragrance of wild mushrooms, making it very refreshing.
Pheasant meat has less fat, and the chicken soup doesn't contain much oil either, so it's not greasy at all.
The flavor of poplar mushrooms is very unique, and when mixed with chicken soup, they create a distinctive aroma.
After drinking two bowls of chicken soup, I sweated a lot and felt very refreshed.
Add a piece of chicken thigh meat and take a couple of bites. Even though it has been stewed for more than an hour, the chicken is still chewy and springy. Although it is a bit hard to chew, it has a unique flavor.
It has to be said that the chicken in clear chicken soup is not as delicious as regular stewed chicken.
But it's okay, I'm not picky. I'm happy as long as I have fresh chicken to eat.
Serve a bowl of rice and pick up some poplar mushrooms to eat with it.
This mushroom seems to be impossible to overcook; it stays crunchy no matter how long you cook it, and if you taste it carefully, you can even detect a hint of sweetness in the mushroom stem.
The chicken soup was a bit bland, but with a spoonful of sticky pickled celery and a big mouthful of rice, it was incredibly satisfying.
I made this celery pickle for my colleagues before, and it received unanimous praise. It still tastes exceptionally good now.
The texture is soft, with occasional chewy bits of celery stalks, and the aroma of the sauce makes it absolutely delicious.
With chicken soup and pickled vegetables, she ate a bowl and a half of rice. It was hard to believe that a girl could have such a large appetite.
Finally, I couldn't eat anymore, and there was still a lot of chicken soup left. I picked out all the mushrooms, and kept some chicken meat and chicken soup to make chicken noodle soup tomorrow morning.
The rest of the mushrooms were mixed with rice and fed to the dogs. These mushrooms are fine for humans to eat, so they should be fine for dogs too. Several dogs fought over them and wolfed down a big bowl. It seems that even after drinking porridge all day yesterday, they couldn't keep up.
After a nutritious meal, I don't know if it was just psychological, but I felt energetic all over, as if my cold was completely cured.
My cold is better, but my mouth still feels a bit bland, so I'm planning to eat something sweet tonight.
I had sweet millet porridge at my maternal grandmother's house when I was little, but I haven't had it since. I'm going to try to recreate it myself and have a few hot bowls of it.
Sweet millet porridge is made with millet and soybeans. Since I have some free time, I can use a stone mill to grind some rice into a paste.
I took out the stone mill from the corner of the kitchen. It hadn't been used in a long time. I wiped off the dust, washed it with water, and let it dry before using it.
Scoop out about a pound of millet and half a pound of soybeans, and soak them in water for two hours.
There's no rush to soak the rice. I just ate and wasn't hungry yet. I soaked the rice over there, cleaned the house over here, and then lay on the sofa to read a book for a while.
Two hours passed before I finally got moving.
Pour a handful of soaked millet and soybeans into the small opening at the top, and gently turn the stone mill while pouring water in.
The millet grains gradually rotated along the stone mill into the millstone, and then some yellowish-white rice paste flowed out from the spout.
The rice paste was caught in a large bowl at the outlet, but it was still a bit coarse.
Halfway through, I got a little bored, so I found a Korean drama and started watching it while I was still grinding away.
After watching an episode of a Korean drama, I finally finished grinding the rice into milk for the first time.
My arms and shoulders are a bit tired, so I'll stand up and stretch a bit, walk around inside and outside the house, and check if Xiao Gua and Xiao Si have gotten into any trouble.
After resting for a while, we started grinding for the second time. The second time, we didn't need to add water, so it was easier than the first time.
After a while, it was finally ground. The rice milk was now very fine, and the gritty texture was no longer noticeable.
Now we can start cooking the sweet porridge.
Light a fire in the stove, making sure the fire isn't too big. Pour the rice paste into the pot and start cooking. Rinse the rice paste at the bottom of the large bowl with water and pour it into the pot as well.
Stir and cook continuously with a spoon. The rice milk becomes thicker and thicker. After a while, it turns into a very thick, pale yellow millet paste, like thin dough.
Pour the entire millet paste into a large bowl, add warm water to the pot, scoop two spoonfuls of millet paste into it, dilute it, and continue cooking.
Once it's stirred into a porridge-like consistency, add an appropriate amount of white sugar. I added one spoonful first, stirred it well, and then tasted it and added another spoonful because it wasn't sweet enough.
While simmering and stirring frequently, the aroma of sweet porridge wafts from the pot. Once the consistency is right, the sweet porridge is ready.
Cover the remaining millet paste with plastic wrap and put it directly into the back room for refrigeration.
When you want to eat it in the future, you can scoop out a spoonful, add some water and cook it into sweet porridge. You can eat it for breakfast or dinner. It's convenient and good for your stomach.
Scoop out the sweet millet porridge from the pot, and cook a small bowl of porridge with two spoonfuls of millet paste.
The rice has a rich aroma and a beautiful yellow sheen, making it look incredibly delicious.
I served myself a bowl of porridge, and left the remaining small bowl on the stove.
Carrying the porridge back to the table, I scooped it up with a spoon and drank it. The thick porridge had a unique aroma. I blew on it along the rim of the bowl and gently drank it into my mouth. It tasted exactly the same as when I was a child.
It's fragrant and sweet, and you can drink it while blowing on it. I finished a big bowl in no time. It's so delicious that it even satisfied my craving for dessert.
After finishing a whole bowl of porridge, their stomachs were full. I took the dog bowl to the kitchen and filled a plate with sweet porridge, giving some to the dogs as well.
Sweet millet porridge is very gentle on puppies' stomachs, and it's fine for them to drink some. Although there's no meat, the dogs love it. Several dogs crowded around the plate and licked it, and it was all gone in no time.
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