Salty Laba Congee

1.1. Cut the muscle into small diced pieces, soak the shiitake mushrooms and mix them with lettuce and carrots. Set aside.

2.2. Marinate the diced chicken with cooking wine and pepper and set aside.

3.3 Soak glutinous rice and white kidney beans in clean water for 20 minutes, then add a little salad oil.

4.4. Heat water in a pot and pour in asparagus, carrots, shiitake mushrooms, and green beans. Blanch and set aside.

5.5. Pour oil into a wok and pour in the diced chicken. Stir fry until it turns color and set aside.

6.6. In a clay pot, add water and pour in glutinous rice and kidney beans. Bring to a boil over high heat, then simmer for 40 minutes.

7. Add chicken to the sticky rice and continue simmering for 15 minutes.

8. Pour in the lettuce, carrots, shiitake mushrooms, and green beans and stir well.

9. Stir continuously with a spoon to avoid bottoming out. Cook for another 5 minutes, then add salt, pepper, and sesame oil to season. That's it.

10. Salty Laba Congee is ready.