Prepare 400g of chicken breast by washing it.

Wash 3 cups of rice and soak it for about an hour.

Add 1 liter of bottled water, 1 dried ginger, 2 tablespoons of soju, and chicken breast, and boil for 10 minutes.

Chop one onion into small pieces.

Cut the red paprika into small pieces.

Cut half of the zucchini into small pieces.

Remove the mushroom column from the soaked shiitake and chop it into small pieces.

Shred the yellow paprika and then chop it into small pieces.

Cook chicken breast for about 10 minutes, remove and cool.

When the chicken breast cools down, cut it into small squares.

It looks like all the ingredients for the porridge are cut.

Put 2 tablespoons of sesame oil in a pot.

Stir-fry soaked rice in a pot covered with sesame oil. When the rice is completely fried, add the boiled chicken breast broth and bottled water and boil it while stirring.

Stir well while scratching the bottom of the pot, then add onions and shiitake mushrooms and boil more.

Add the zucchini and boil it while stirring evenly so that the porridge does not stick to the bottom of the pot.

Add the chicken breast slices and bring to a boil, stirring again.

When the porridge is almost done, add a teaspoon of salt, stir it evenly, and then add yellow paprika and red paprika and boil it.

If the seasoning is right, add chopped green onions and finish.

Transfer the finished porridge to a bowl.

Protein, savory and soft. It is balanced by boiling chicken breast, which is less oily and protein, and various vegetables. It is a chicken breast vegetable porridge that can be digested without any burden on the stomach after surgery and is good for rejuvenation.