Rice 100g, chicken breast 100g, carrot 20g, half fried dough sticks, chopped coriander 10g, salt 1 teaspoon (5g), sesame oil 1 teaspoon (5ml), and a little dry starch.

method of work

Carrots are shredded. Fried dough sticks cut into filaments. Wash the chicken breast, shred it and marinate it with a little dry starch and salt for later use.

Wash the rice clean, add 1500ml water to the pot, pour the rice after boiling over high fire, boil over low fire for 60min, add shredded carrots and shredded chicken, boil for 2min, turn off the heat, and add salt and sesame oil to taste.

Sprinkle shredded fritters and chopped coriander when eating.

Tips

When cooking porridge, pour the boiled rice after the water is boiled, instead of boiling the water and rice together. In this way, the temperature inside and outside the rice grain is different, and many tiny cracks will appear on the surface of the rice grain, which is easy to blossom and ooze starch. When starch is constantly dissolved in water, porridge will be sticky.

When cooking rice porridge, there will be overflow in the pot. In order to prevent the overflow of rice crumbs soup, 5 or 6 drops of salad oil can be added to the pot during the porridge cooking.

You can cook more porridge at a time and prepare more porridge materials. Fresh materials such as vegetables, meatballs and shrimps can be used as porridge materials, so that you can taste raw porridge with different tastes.

You can also change the fried dough sticks into rows of forks, and break the forks and scatter them in porridge. The porridge is continuous and the forks are crispy and fragrant ...