Pregnant women can drink porridge in moderation, or porridge cooked with alkali. Traditional Chinese medicine believes that porridge has the effects of nourishing the spleen, harmonizing the stomach, and clearing the lungs; it can replenish qi, nourish yin, and moisturize dryness. Confinement is to restore the physical strength spent during childbirth and repair damaged organs. Porridge is a food that is more suitable for postpartum women, because it is a semi-liquid food that is easy to absorb and is very beneficial to the mother's body in quickly recovering and replenishing water.

Let’s take a look at how to make porridge:

How to make chicken porridge

Method 1:

Ingredients:

Rice

Chicken breast

Shiitake mushrooms, green vegetables, green onions

Steps:

Wash the rice, soak the mushrooms in warm water and chop them , chop chicken breast into puree, chop green vegetables and green onion;

Heat oil pan, add green onion, chicken breast and shiitake mushrooms and stir-fry, add a little oil and stir-fry until flavourful;

Put the washed rice into the pot and stir-fry several times to mix it evenly with the mushrooms, chicken, etc.;

Add an appropriate amount of water, cover it and cook it into porridge. When it is cooked, add the vegetables.

Method 2:

Shredded chicken and millet porridge (porridge)

Material preparation:

Main ingredient millet/shredded chicken

Garnishes of celery leaves/ginger/green onions/carrots

Ingredients: 4 grams of salt/2 grams of chicken powder

——Specific preparation method——

Step 1: Side dishes - prepare the ingredients, fresh celery leaves, clean them in a basin, prepare some millet, soak it in water in advance, the millet will be easier to cook after soaking for a while, cut a small piece of ginger into minced ginger , white green onions, cut into chopped green onions, cut half a carrot into slices, cut into diced carrots, prepare some shredded chicken

Step 2: Stir-fry shredded chicken - after all the ingredients are ready , we fry the shredded chicken, heat the oil in the pot, add the shredded chicken after the oil is hot, stir-fry until the shredded chicken turns white, add the prepared onion, ginger and carrot cubes, stir-fry to bring out the aroma of onion and ginger

Step 3: Boil - add an appropriate amount of water and bring to a boil over medium heat. Turn to low heat and pour in the soaked millet. When the water boils again, there will be a lot of foam. Use a spoon to stir it along the edge of the pot. Remove the foam and cook over low heat for 10 minutes until the millet becomes soft. Add 4 grams of salt and 2 grams of chicken powder for seasoning. As the cooking time becomes longer and longer, the millet porridge will slowly cook until it becomes thick.