Step

1. Slice the chicken breast, add a little salt, cornstarch and water and mix well to taste. Wash the dried mushrooms with water, knead the water, shred the shallots, and add a proper amount of Thai fragrant rice. Wash the rice in a bowl of broth

2. Add half a pot of water, then pour in the broth, add the shredded mushrooms, cover and fire. Remember to open the lid of the pot every 5 minutes, and shovel the bottom of the pot with a spoon to prevent the bottom of the pot from being burnt

4. After cooking for about 15-2 minutes, the porridge has been cooked very thick. Change the fire, add shredded chicken until it rolls, stir it quickly with chopsticks, and turn off the fire immediately when you see that the shredded chicken is discolored without raw meat color

5. Add appropriate amount of chicken essence and white pepper to taste.