Directions
- 1Chop scallion, shiitake mushrooms, zucchini, and carrot into small pieces.
- 2Boil water in a pot.
- 3Add chicken to the boiling water.
- 4Set chicken aside to cool.
- 5Add rice to the chicken stock and bring to a boil.
- 6Shred the chicken.
- 7Add chopped shiitake mushrooms, oyster mushrooms, zucchini, carrot, and scallion to the rice and chicken stock.
- 8Add shredded chicken, soy sauce, pepper, and chicken powder.
- 9Stir and simmer until the rice is cooked and the porridge is thickened.
- 10Garnish with sesame oil, crushed sesame seed and seaweed paper.
Ingredients
- 80 g chicken
- 250 g rice
- 50 g shiitake mushrooms
- 50 g oyster mushrooms
- 50 g zucchini
- 10 g carrot
- 15 g scallion
- 3 cups chicken stock
- 1 tablespoon soy sauce
- 1 pepper
- 1 chicken powder
- 1 sesame oil
- 1 crushed sesame seed
- 1 seaweed paper
Equipment
knifecutting boardpotspoonchopsticks
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