Chicken and Vegetable Porridge
1.
Ingredients: 50 grams of rice, 30 grams of red rice, 1 chicken leg, 40 grams of edamame, 70 grams of carrots, 70 grams of corn kernels
2.
Cut carrots into small cubes.
3.
Bring water to a boil in a pot, add edamame, carrots, corn kernels, and rice. Stir several times in one direction. After boiling, turn to low heat and cook for 20 minutes.
4.
During the period, the chicken legs are boneless and skinned, and the chicken legs are cut into small pieces.
5.
The porridge was cooked for 20 minutes, and the chicken thighs cut into small pieces were poured into the pot.
6.
Stir them with chopsticks, blanch them quickly, and they will be out of the pot in another 10 minutes.
7.
It can be eaten directly or seasoned with some salt.
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