1. First cook the porridge and open the pot.
2. Tear the cooked chicken into filaments.
3. Put the shredded chicken into the porridge pot.
4. Wash and finely chop the coriander.
5. Wash carrots and loofah.
6. Slice the loofah and shred the carrots.
7. Heat the pan with cold oil.
8. Heat oil with salt.
9. Add loofah and carrots and stir fry.
10. The vegetables become soft and put light soy sauce.
11. Stir fry evenly.
12. Pour the fried loofah and carrots into the porridge pot.
13. Stir well.
14. Choose to open the lid to collect the juice.
15. Towards the end, add chopped coriander.
16. Add chicken essence and stir well.
17. Plate.
18. Finished product.
19. Finished product.
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