Mushroom and Shredded Chicken Porridge

Overview

Mushroom and shredded chicken porridge, warm and delicious!

Wash the rice and soak it for 1 hour.
Shred chicken breast.
Add a little salt, cooking wine, pepper, and starch, mix well, and marinate for 10 minutes.
Shred the mushrooms, shred the ginger and carrots.
Blanch the mushrooms in hot water, take them out and cool them down and set aside.
Blanch the shredded chicken in hot water and take it out.
After the water boils, add the rice. Bring to a boil over high heat, then simmer over low heat, stirring constantly.
Cook for a few minutes and turn off the heat. Cover and simmer for 20 minutes.
Turn the heat back on and when the rice grains are soft, add the shiitake mushrooms and shredded ginger and cook.
Add shredded ginger, mushrooms and carrots and cook.
Add a little salt and sesame oil to taste.
Serve in a bowl.