Mushroom and chicken porridge
Ingredients
- Rice 100g
- Fresh mushrooms 3 pcs
- Chicken Breast 150g
- Carrot 40g
- Onion/ginger A little
- Cooking wine/white pepper/starch/salt/chicken powder/sesame oil Appropriate amount
Steps
1. Cut the chicken breast into small cubes, mix well with a little white pepper, salt, and water starch, marinate for more than 10 minutes, and set aside.
2. Chop the green onion into small pieces and set aside.
3. Cut the ginger into shreds and set aside.
4. Cut the mushrooms into thin slices and set aside.
5. Dice the carrots and set aside.
6. Boil the rice into porridge in advance (100 grams of rice, wash it, put it into a pot of boiling water, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes until the porridge is soft)
7. Add mushroom slices and shredded ginger into the rice porridge.
8. Add the diced carrots into the rice porridge and cook for another 5 minutes until the mushrooms and carrots are cooked.
9. Put the marinated diced chicken into the pot, cook for 3-5 minutes, and then turn off the heat (chicken is easy to cook, so you don’t need to cook it for too long, otherwise the meat will become old).
10. Sprinkle in chopped green onion, appropriate amount of salt, chicken powder, and white pepper.
11. Pour in sesame oil and stir evenly.
12. Pour it into a bowl, and a bowl of fragrant and thick mushroom and chicken porridge is ready.
