Chicken Porridge with Leftover Rice

Ingredients

Leftover Rice 60g, Chicken Thigh Meat 80g, Potato 30g, Whole Garlic 15g, Onion 10g, Carrot 8g, Garlic Chives 5g, Water 700g, Salt 0.75g, Pepper Powder 0.3g

Instructions

1. 1

   Remove the fat from the chicken leg, pour 3½ cups water into the pot, and boil with whole garlic to make broth.

   
2. 2

   Strain the boiled garlic through a sieve, mash, and add back to the broth.

   
3. 3

   Add cold rice to 2½ cups of chicken broth and boil until the rice grains are soft.

   
4. 4

   Debone the boiled chicken leg, finely shred, and add.

   
5. 5

   Finely chop potato, onion, carrot, and chive.

   
6. 6

   Add 5 to 4, boil, then season with salt and pepper.