1. Wash the rice, add water and ginger slices into a casserole and cook together for about 40-50 minutes
2. Soak the fungus and make it clean, boiled water, add salt, blanch water, and drain with cold water for later use
3. Prepare other ingredients, the chicken breast is left over from the chicken broth I stewed. You can also use fresh diced soy sauce and a little salt to marinate for a while.
4. All chopped up, I only used the leaves of baby cabbage. The shrimps are marinated with light soy sauce and a little salt.
5. The porridge takes about 40-50 minutes to add carrots and chopped fungus. After cooking for a few minutes, add the minced chicken and shrimp. If the minced chicken is raw, add the minced chicken first. Then add the shrimp and cook for a few minutes, and finally the baby cabbage and cook for one minute. Add chopped green onion and black pepper out of the pot, mix well
Tips:The baby dishes are put last. Add black pepper and chopped green onions when eating. Since fungus, chicken, and shrimp have a salty taste, just add a little salt to the pot to taste. According to personal taste, you can also add a small piece of lard when cooking the porridge.
