Clean the rice and put it in the pot to cook.
Wash and slice the shiitake mushrooms.
Wash and cut the chicken into shreds, add 1 teaspoon of starch, stir with a little water and set aside.
Stew the rice in low and medium heat for about 20 minutes. The porridge soup is thick.
Pour in shiitake mushroom slices and simmer for 5 minutes.
Pour in the marinated chicken breast stir well. Simmer over high heat for about 2 minutes.
Add an appropriate amount of salt to season, and guys who like pepper can also add some.