The first method is to prepare abalone, ginger slices, green onions, chicken, Flammulina velutipes, celery, mushrooms and millet, and prepare some marinades, such as monosodium glutamate pepper and sesame oil. After washing abalone, soak it in clear water for a period of time. If you are in a hurry, you'd better soak it one day in advance, which is more convenient to use and cleaner to soak the next day, and then add a small amount of materials. Then add water, boil it with high fire, add abalone, and cook it with low fire after boiling. After cooking for about two hours, the abalone has completely softened. After turning off the fire, continue to soak for a while, then take out the running fish and cut it into small slices for later use.

Then clean all the materials, cut chicken into pieces, cut Flammulina velutipes into small pieces, and slice mushrooms for later use. After washing the rice, add a proper amount of water, pour it into the pot, then boil it with high fire first, and then cook it with low fire for a while. At this time, you can add chicken and abalone slices, continue to cook for about 30 minutes, then add Flammulina velutipes and celery, add seasoning, turn off the fire and simmer for about an hour. The abalone and mushroom chicken porridge made in this way is nutritious and delicious, which can make you enjoy a different taste.

The second method is to prepare dried abalone, ginger, shallots, rice and so on. Soak dried abalone in warm water in advance, which may take more than 20 hours, and then clean it to remove the dust on the surface. Then chop the dried abalone into corn kernels, mash the ginger with a kitchen knife, and then wash the rice for later use.

Pour the rice into the pot, then add a small amount of stock, cover and cook for about ten minutes. When the inside is almost steamed, you can open the lid and pour the chopped abalone and ginger slices in. At this time, it is necessary to simmer slowly with a small fire. After the millet is spread out, turn off the fire and open the lid and continue stewing for fifteen minutes. Then cook the rice with a torch until it is sticky. When the porridge is completely cooked, you can add salt and chives to eat. Pay attention to control the heat and moisture when cooking. If the heat is too large, the porridge will be very sticky, and even the pot will be sticky, and there is little water. Therefore, water and heat need to be matched to make a very suitable porridge.