Need materials

0/00g of rice/kloc-,3 fresh mushrooms, 0/50g of chicken breast/kloc-,40g of carrots, a little onion and ginger, cooking wine, white pepper, starch, salt, chicken powder and sesame oil.

operation sequence/order

1. Dice the chicken breast, grab it evenly with a little white pepper, salt and water starch, and marinate for more than 10 minutes.

2. Wash the materials and cut into pieces-chop shallots, shred ginger, dice carrots and slice mushrooms for later use.

3. Cook the rice into porridge in advance (0/00g of rice100g, put it into a boiling water pot after washing, and then turn to low heat for 30 minutes until the porridge is soft and rotten).

4. Put sliced mushrooms, diced carrots and shredded ginger into rice porridge and cook for another 5 minutes until the mushrooms are cooked.

5. Boil the marinated diced chicken in the pot for 3-5 minutes, then turn off the heat (chicken is easy to cook, so don't cook for too long, or the meat will get old).

6. Sprinkle chopped green onion, add appropriate amount of salt, chicken powder, pepper and sesame oil and mix well.

7. Put it in a bowl and a bowl of fresh and thick mushroom chicken porridge will be ready.

Nutritional value:

1. Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. There are a lot of lipids in chicken skin, so chicken skin should never be regarded as a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.