2. After washing and drying, half a chicken should be evenly stirred with salt and oil, and marinated in the refrigerator for at least 2 hours.
3. After washing the rice, put it aside for later use. If you like to eat thick porridge, you can filter the washed rice and refrigerate it in the refrigerator for one hour. Then the porridge will be as thick as baby porridge.
4. put a proper amount of water in the casserole, preferably over the edge of the pot, but not full. Take out the chicken refrigerated in the refrigerator, then wash it and cook it in a casserole.
5. After the water boils, cook for 5 minutes, turn off the heat, let the chicken stew for a while, then remove it from the plate, and then cut it into pieces for later use.
6. Cook the rice in chicken soup. To cook Cantonese porridge, divide the rice into two pots, otherwise the water will not boil for a while, and the cooked chicken porridge will not taste good.
7. When the water is boiling, be careful to stir the porridge, otherwise it will be easy to touch the bottom, and it will have a burnt taste when cooked like that. Wash ginger and onion, and cut into shredded ginger and chopped green onion for later use.
8. After about 1 minutes, the rice will boil, and then if you continue to cook for 2 minutes, the porridge will be thick. At this time, put the cut ginger, cooking wine and oil together.
9. Then put the cut chicken together and cook for 15 minutes on medium heat. Add chopped green onion and appropriate amount of salt and turn off the heat.