1/3 cup rice
5 cups water
(optional) 4-5 slices American ginseng
1 chicken breast
1 tbsp olive oil
2 slices ginger
2 tsp Chinese cooking wine
2 tsp light soy sauce
1 green onion
1/4 tsp salt
Mince the ginseng. (First soak the ginseng in hot water for 30 minutes.)
Mince the ginger.
In a rice cooker or InstaPot, add rice, ginseng, and 5 cups of water. You can also boil this in a normal pot over medium-high heat if you don't have a rice cooker!
Set to soup (or just white rice) for 30 minutes. If you're using a pot on the stove, let the porridge simmer with the lid partially covering the pot. Stir every ~10 minutes until it's your desired texture.
Dice the chicken breast.
Chop the green onion.
Heat a pan over medium-high heat.
Add olive oil, chicken, Chinese cooking wine, and light soy sauce.
Add a sprinkle of black pepper, salt, and green onion (we forgot to add green onion, but make sure you don't! 😅).
Flip and saute until there is a very thin layer of sauce left and the chicken is cooked through.
Once the porridge is ready, add the chicken and mix well.
Serve! If you want to add a hard-boiled egg as well, go for it!