Mushroom chicken porridge

Prepare ingredients

• Chicken, chicken bones washed. Chop the chicken bones into large pieces and put them into the pot to boil with the chicken.

• When the chicken is just cooked through, take it out and let it cool. Chicken bones simmer for about 15 minutes. Pay attention to skimming for clear broth.

• Sticky rice, rice washed, drained.

Cook porridge

• When the chicken bones have softened, remove the bones. Put the rice in a pot of boiling water to cook it into porridge. Note, during the cooking time, stir often to avoid the rice being mushy.

Stir-fried chicken with mushrooms

• Shiitake mushrooms are washed, soaked in hot water until they bloom, and then chopped into small pieces.

• Shallot, coriander cleaned, chopped.

• Sauté shallot with a little cooking oil, add shiitake mushrooms, and stir-fry together with shredded chicken. Seasoning includes 2 teaspoons of chicken seasoning powder, ½ teaspoon of salt, and ½ teaspoon of ground pepper. Cook for about 5 minutes, then turn off the heat.

• When the porridge is soft and smooth, add ½ of the chicken and shiitake mushrooms to the pot and stir well. Add seasonings to taste, cook for 2 more minutes, then turn off the heat.

Finish the dish

• Put the porridge in a bowl, put the rest of the chicken, and shiitake mushrooms evenly over the servings. Sprinkle some coriander and black ground pepper and enjoy.