STEP 1/11
Season chicken breasts with herb salt (or pepper and salt) in advance. About 30 minutes.
STEP 2/11
Bake seasoned chicken breast at 180 degrees for 5 minutes with oven function. It's cooked as if it's cooked in moderation.
STEP 3/11
Tear roasted chicken breast in saucepan and add to texture.
STEP 4/11
Soak the rice in advance and put it on the table. Put the soaked rice in the pot.
STEP 5/11
I put in a lot of ginseng so that it smells a lot of ginseng. Please cut it into small pieces and put it in.
STEP 6/11
Just put the garlic in a whole.
STEP 7/11
Please wash the jujube clean and put it in.
STEP 8/11
Chop the onions and carrots, too. At first, stir and boil over medium heat to avoid burning. When the porridge is about 2/3 complete, reduce the heat to low and simmer stirring for another 10 minutes. Season with salt and add a little pepper at the end.
STEP 9/11
When the porridge is finished, cut out about one-third of the pumpkin with a knife. Dig out all the seeds with a spoon.
STEP 10/11
Place the hollowed-out sweet pumpkin on top and pour the boiled porridge into it.
STEP 11/11
Cover with pumpkin cover, place in oven and bake at 108 degrees for about 50 minutes.