The recipe of mushroom and chicken porridge is as follows:

Main ingredients: 200g rice, 1 piece of chicken breast

Accessories: appropriate amount of mushrooms, appropriate amount of coriander, 1 hour of salt spoon, a small spoonful of pepper, an appropriate amount of ginger, a little cooking wine, and a little sesame oil.

Steps:

Wash the rice, soak it in water for 30 minutes, cut the ginger into thin strips, wash the coriander and cut it into sections for later use.

Wash the mushrooms and cut them into thin strips. Put water in the pot and bring to a boil. After the water boils, add the mushrooms and blanch them. Remove the blanched mushrooms and place them in cold water for later use.

Wash the chicken breasts, cut into thin strips, and place in a bowl. Then add a little salt and a little cooking wine, mix well and marinate the chicken for 10 minutes.

Pour the rice and water into the pot, add shredded chicken and ginger, and pour in a little sesame oil. Stir evenly with a spoon, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

Add shiitake mushrooms to the rice porridge and continue cooking for 10 minutes. When the porridge is done, turn off the heat.

Finally add a small spoonful of salt and a little pepper to taste, add the chopped coriander segments, and stir well.