Ingredients: 50 grams of rice and 30 grams of minced chicken.

Accessories: vegetable oil10g, soy sauce 6g, refined salt, a little onion and Jiang Mo each, and water 50g.

Wash the rice clean, put it in a pot, add water, boil it over high heat, and simmer until it becomes thick.

Put the pot on fire, add oil, add minced chicken, stir well, add minced onion, ginger and soy sauce, pour into the rice porridge pot, add refined salt to taste, and cook for a few minutes with slow fire.

2. Practice 2:

Ingredients: dried mushrooms 10, chicken about 200g, appropriate amount of shrimp, and a small bowl of miscellaneous vegetables.

Soak dried mushrooms overnight and slice them for later use.

The chicken is cooked and shredded by hand. Cook a pot of porridge in a rice cooker, and after 10 minutes, pour the previously prepared materials into the pot to continue cooking. Pay attention to the heat. If there is water shortage, add water in time, and the bottom of the rice cooker may be burnt. Pay attention to stirring more. When the rice becomes sticky, add some salt and a little pepper.

3. Practice 3:

Ingredients: 200g rice.

Accessories: 70g of chicken breast, 3g of salt, 2g of chicken essence, 40g of carrot, 40g of onion and appropriate amount of water.

Wash the rice, add cold water and cook in the pot.

Wash the chicken breast and add water.

The fire cooked.

Take it out and cut it into cubes for later use.

Chop carrots and onions.

Add diced chicken after boiling.

Add onions and carrots.

Add salt.

Add chicken essence.

Cover the pot and cook until the rice is soft and rotten.