1. Use leftovers to make white porridge first. Congee usually needs to be boiled for more than an hour to allow the rice to burst completely.
2. Soak the chicken breasts in fresh milk for 30 minutes.
3. Dice zucchini, carrots, purple onion, and shallots for later use.
4. Put water in the pot, put the kelp, garlic cloves, and green onions into the soup. After the water boils, put the chicken in and cook for 3 minutes. Turn off the heat, cover the pot and set aside for 20 minutes. (PS: It’s not a big problem to cook for a few more minutes and omit the 20 minutes left on hold, as it will lose the taste of meat)
5. Tear the cooked chicken and divide it into two parts. One part is set aside, and the other part is slightly salted with sesame oil for a while. Don't throw away the chicken soup. You will need it later.
6. Heat oil in a pan, add the prepared zucchini, carrots, and purple onions, and sauté on medium heat for 2 minutes.
7. Pour in the shredded chicken (the one without the sesame oil) and a small amount of chicken broth and cook together. Add the right amount of salt and MSG to taste. Don't make it too light here. Cook for about 5 minutes.
8. Pour the cooked porridge into the pot and cook together. You can add some chicken broth to adjust the thinness. Add some salt to adjust the saltiness (according to personal taste). Cook for another 5 minutes or so.
9. Put the porridge in a bowl, put the marinated chicken, sprinkle some chopped green onion, and sprinkle some fried sesame seeds to finish.
10. Come and eat with Eva~~
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