1. The rice should be soaked for 3 minutes. After boiling the water, pour in the rice. Boil the fire and simmer for about 3 minutes. When the rice is boiled in water, stir it a few times, cover the pot and simmer for 2 minutes. Then, keep stirring for about 1 minutes until it is thick and mushy. Add a little salad oil about 1 minutes after the porridge is simmered.

2. Prepare the materials, wash them, dice carrots, cucumbers, preserved eggs, spinach and coriander, and cut them into sections for later use. Dice chicken legs, marinate in soy sauce and cooking wine for a while, and set aside the ingredients.

3. When the porridge is almost cooked, add diced carrots and cucumbers and add salt. Diced chicken legs can be put later. If cooked for a long time, the chicken will get old and taste bad.

4. finally, add diced chicken, cook for a while, add spinach, coriander and chicken essence, and then serve.