1. Separate the white and green shallots, cut into pieces, cut the ginger into silk, deboning and peel off the chicken legs and cut into strips. First add 1/3 tsp of salt, 1/4 tsp of pepper, and 1/ 2 tablespoons to pickle, add 1 tsp of cornstarch, then pick and marinate evenly;
2. Put the white porridge in a small pot, bring to a boil, add chicken, spread it, and bring to a medium-high heat;
3. Add green onion and ginger shreds and stir a few times;
4. 1/3 tsp of refined salt and 1/3 tsp of pepper;
5. Add 1 tsp of sesame oil and stir evenly;
6. Pour the porridge into a bowl, sprinkle scallions on the surface, OK.
Tips:Remember to put the right amount of starch when picking marinated chicken, the meat will feel tender and smooth.
