Ingredients: chicken breast150g, mushrooms 80g, Thai fragrant rice150g.

Accessories: salt, raw flour, shallots, broth, chicken essence and white pepper.

Exercise:

1. Slice chicken breast, add a little salt, corn starch and water and mix well to taste. Wash water-soaked mushrooms, knead water and shred, chop shallots, add appropriate amount of Thai fragrant rice and a bowl of soup.

2. Wash the rice, put it in a casserole, add half a pot of water, then pour in the stock, add the shredded mushrooms, cover it, and boil it over high heat.

3. After boiling, add a spoonful of salt and stir well, change the minimum fire and simmer with two chopsticks. Remember to open the lid every 5 minutes and shovel the bottom of the pot with a spoon to prevent the bottom from burning.

4. After cooking for about 15-20 minutes, the porridge has been cooked very thick. Change the fire, add shredded chicken to the boil, and stir quickly with chopsticks. Turn off the fire immediately when you see that the shredded chicken is discolored and not raw.

5. Add appropriate amount of chicken essence and white pepper to taste and sprinkle with chopped green onion.

6. Put it in a bowl and serve.

skill

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