Ingredients: japonica rice 100g, chicken 100g, seasoning: 2g salt, 2g soy sauce 10g, 2g monosodium glutamate, 5g sesame oil, 0g lard 15g, 3g onion and 2g ginger.

working methods

1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;

2. Wash and cook the chicken, and cut the chicken into pieces and put them in a small dish;

3. ignite in the pot and add chicken soup to boil;

4. Add japonica rice and lard, and cook over high fire;

5. Cook on low heat for about 45 minutes until the rice grains bloom and the soup is sticky;

6. Season with salt, that is, salted chicken porridge;

7. Put the chicken porridge in a bowl, put the cooked chicken slices on it, sprinkle with chopped green onion, Jiang Mo and monosodium glutamate, pour in sesame oil and soy sauce and mix well. Serve.