Chicken soup and millet porridge is rich in vitamins B1, B2, etc., and also has the function of preventing indigestion and sores at the corners of the mouth. Add quinoa, red dates, etc. together to make it more nutritious. It can also relieve cold symptoms and improve the body's immune function. Millet contains a variety of vitamins, amino acids, fats and carbohydrates, and has high nutritional value. Therefore, cooking porridge with chicken soup and millet is known as "Ginseng Soup".

1. Remove the fat from the chicken thighs and wash them. I personally don’t like too much oil and the skin will be removed. The rice needs to be soaked for an hour, which saves time and makes it easier to cook.

2. Add chicken to a large pot and add 10-13 times of water to the amount of rice. If you like it thinner, add more water. If you like it thicker, add 10 times more water.

3. Bring to a boil over high heat, remove the foam, then reduce to low heat and simmer covered for 40 minutes to 1 hour.

4. When the chicken is cooked, add the rice soaked in water and simmer for 30-40 minutes. Use chopsticks to insert the chicken. The chicken will be deboned. If it is not ready, continue. cook.

5. Take out the cooked chicken and put it on a plate, slowly add two beaten eggs, a bit like boiling egg drop soup, let the eggs cook in the porridge for more than 10 seconds. Stir again, finally add chopped green onion and cook for a while.