Oats 40g

Fresh shiitake mushrooms 3 small pieces

Chicken breast 50g,

Lettuce 30g

Water 1500ml

Seasoning:

Olive oil moderate

Pepper moderate

Fresh ginger juice a little

Salt A little

Starch a little

Methods:

Short Mushroom, Oatmeal and Chicken Porridge

1, wash rice and oats, blanch shiitake mushrooms by removing their stems, and wash chicken and lettuce.

2, rice, oats into the rice cooker, add enough water, select, porridge button.

3, chicken cut into small irregular slices, add ginger juice, salt scratches, then add starch scratches. Mushrooms cut into thin slices, lettuce cut into small pieces.

4, the pan is hot and oil, oil is slightly hot plus chicken stir-fry until browned, add mushrooms and stir-fry slightly out of the pan.

5, from the boiled congee scooped out the child a serving size of congee, poured into a small pot, add the fried mushrooms and chicken stirring well, open the pot and add lettuce can be mixed well.

Tips:

1, chicken thigh meat must remove the skin and tendons.

2, the amount of rice oatmeal porridge is for three people, you can take one for chicken porridge. If the family is drinking, the amount of mushrooms, chicken , lettuce can be increased appropriately.