Ingredients:
5 pieces of chicken tenderloins or 2 pieces of chicken breast
5 garlic cloves
3 cups of water
2 cups of cooked sushi rice
1 cup of minced veggie cubes
1 tbsp soy sauce for soup
2 tbsp of sesame oil
salt to taste
Directions:
1. Place the chicken tenderloins and garlic in a pot with 3 cups of water (enough to cover) and bring the water to a boil. When it starts boiling, immediately reduce heat to simmer and cook for 10 minutes.
2. Remove the chicken tenderloins from the pot and let them cool. We are going to shred the chicken once cooled.
3. Add 1 tbsp of soy sauce for soup and 2 cups of cooked sushi rice. Gently crush the cooked garlic cloves and mix them in the rice well. Bring the heat up to low.
4. Add 1 cup of minced vegetables and gently stir so the rice doesn’t stick to the bottom of the pot. The water will start to thicken. (About 10 minutes.) Add the shredded chicken and stir everything together.
5. Salt to taste and turn off heat. Top the porridge with sesame oil and mix it in well before serving.
