Piece of chicken breast, 1/4 teaspoon (1 gram) of salt, 4 dried shiitake mushrooms, 1 carrot, 1 celery, 1 small piece of ginger, and 50 grams of rice

How to do it

1) Wash the rice and soak it in water. While this is happening, slice the chicken breasts first, then mince them and marinate them in salt.

2) Dried shiitake mushrooms should be soaked in warm water 2 hours in advance. When soaking, add a little sugar to the water. Take out the soaked shiitake mushrooms, rinse them with water, squeeze out the water and then cut them into small dices.

3) Peel and mince the carrots, remove the leaves from the celery, leaving only the stalks, and mince them as well. Peel the ginger and cut into thin julienne strips.

4) Pour water into the pot, bring to a boil over high heat, pour in the rice and stir a few times, then change to medium-low heat and cook for 30 minutes.

5) When the rice blossoms and the porridge becomes sticky, put in the minced chicken, chopped mushrooms, chopped carrots, ginger, stir well, and then change the heat to high and continue to cook for 10 minutes, while cooking, keep stirring with a spoon so as not to get mushy.

6) Finally, add the chopped celery and you can