Chinese breakfast has traditionally been based on porridge, and even with the differences in geographical environment and dietary habits between the north and south, the fondness for porridge remains the same. However, the variety of porridge is truly extensive, including not only the most common white rice porridge but also mixed grain porridge, vegetable porridge, seafood porridge, and even fruit porridge! Northerners tend to prefer millet porridge, which is viscous, fragrant, and beneficial for digestion, while southerners prefer to drink white rice porridge, which is simple and convenient. In fact, as long as you add some common ingredients to the porridge during cooking, it won't be too complicated, but the nutrition will be doubled!

Recently, perhaps due to spending a lot of time at home and a lack of exercise, my digestive system hasn't been feeling well, so I've mostly been making porridge for breakfast. Today I'm recommending this fragrant chicken and mushroom porridge, which my family has been eating for several days. It's based on white rice porridge, with the addition of mushrooms, chicken, and carrots, and seasoned to perfection. With just a few ingredients, you can cook a large pot, it's fragrant, delicious, and nutritious, and it's warm and full of ingredients. It's suitable for the whole family, young and old!

Chicken and Mushroom Porridge

Ingredients:150g rice, 12g dried shiitake mushrooms, 25g carrots, 180g chicken breast, salt to taste, 1 slice of ginger, 1 tablespoon of, 1 bunch of green onions, 1 teaspoon of, about 1000ml of water

Cooking Steps:

1. Wash the rice two times with running water, then add an appropriate amount of water and soak for about 30 minutes.

2. Soak dried shiitake mushrooms in water for 5-6 hours, slice the carrots and ginger and set aside the green onions.

3. Cut the chicken breast into pieces and blanch in cold water with 1 tablespoon of and ginger slices over high heat until boiling, then reduce the heat and cook for 8-10 minutes. I used chicken breast, which cooks quickly.

4. Remove the cooked chicken breast and let it cool to a comfortable temperature, then tear it into small strips or diced.

5. Drain the soaked rice and add it to the pot, add water, cover and boil until boiling, then reduce the heat and cook uncovered.

6. Add the sliced shiitake mushrooms and chicken together, stir and cook for 15-20 minutes.

7. Then add the carrot strips, stir and cook for about 5 minutes.

8. Season with salt to your liking and cook for about 5 minutes.

9. When the rice grains open up and become viscous, sprinkle with green onions and pour in the , stir and turn off the heat.

10. A simple and delicious chicken and mushroom porridge is ready. It's a warm and nutritious breakfast to have in the morning. Let's make it!

Tips:

Soaking rice beforehand can help the rice absorb plenty of water, making it easy to open up when cooking, resulting in a better texture. You can also use an electric rice cooker. Add the shiitake mushrooms, chicken, rice and water to the pot and use the porridge program. After it's done, add the carrot strips, cook for a few more minutes, sprinkle with green onions and serve.