2. Wash and shred the chicken, and put them into the plate together.

3. Add cooking wine and steam in a steamer.

4. Wash the indica rice, soak it in cold water 1 hour, take it out and drain it.

5, the mushroom bubble is sent back soft, pedicled, washed and diced.

6, peeled and washed, cut into diced.

7. Wash the onion and ginger and cut them into sections for later use.

8. Add about 1500 ml cold water to the pot, add the indica rice, and boil it with high fire first.

9. Add diced mushrooms, diced water chestnuts, diced scallops and shredded chicken, and then cook over low heat.

10. Add salt, lard, chopped green onion, Jiang Mo and pepper to the porridge and cook for a while before eating.

key word

Pork porridge, chicken porridge, scallop chicken.