You need chicken broth for chicken porridge. Add chicken breast, bay leaf, green onion, whole garlic, and pepper and boil it with rice wine. We need to make broth, so please boil it from the beginning, not boiling water. Remove the bubbles that rise in the middle and simmer until the chicken breast is fully cooked.

While making the broth, wash the rice and soak it in water.

The chicken breast is fully cooked. Strain the chicken breast and leave only clear broth.

Scoop 1/2 of a loaf of chicken breast into this broth, tear it apart, and place it in chicken broth. I'm going to put the other half when I fry the rice.

And put the green onions in the chicken broth. It can be green onion or chives. I have a lot of chives, so I put them in.

Additional ingredients to add color and flavor. Chop up carrots and golden enoki mushrooms. If you don't have enoki mushrooms, you can add other mushrooms.

I'm putting it in the broth. And then boil it. If you boil it like this, it'll be chicken soup. You can boil it like this and eat it with soup. But you should season it with salt instead.

Put the soaked rice and tear the remaining chicken breast and put it in the pot. And then add sesame oil!!! Please stir-fry it well. Stir-fry rice until sesame oil is coated.

Then add the boiled chicken broth and bring it to a boil. Bring to a boil over high heat at first, then simmer over low heat until the rice swells up, stirring constantly.

As the rice spread completely, the soup turned into a thick chicken soup. If you keep stirring in front of the fire, you can make soft chicken porridge without sticking. Lastly, if you season it with salt, you're done!!!

It is a good light chicken porridge with a warm breakfast without any burden on the inside.