A chicken leg

6-7 chestnuts

40 grams of rice

Appropriate amount of coriander

The practice of shredded chicken and chestnut porridge

Prepare raw materials

Wash and soak rice 1 hour, boil chicken legs in cold water 10 minute, peel and tear into small pieces, peel chestnuts, pound (chop) and dice celery. I'm ready.

Add rice, diced chestnuts and shredded chicken into the stew in turn, and add water until the stew is two-thirds.

Fill the incubator with 1000 ml of water.

Put it in the stew.

Turn the knob on the left side of the health pot to the "porridge" position, and then press the start button on the right side, and the health pot will automatically enter the porridge cooking state.

The health pot at work heats up quickly and boils immediately.

An hour later, I heard the beep of the health pot, and the porridge cooking procedure ended, and the temperature was kept at 70 degrees for 2 hours. After the porridge is served, if it is eaten in bags, there is no need to add salt. If it's for adults, add a little salt and sprinkle with diced celery.