Easy Chinese-Style Rice Porridge

It may actually be Thai-style, but this is a gentle, comforting rice porridge for when your stomach is feeling weak.

Ingredients
Rice … 1 go
Chinese chicken soup stock … 1 cup, prepared from granules this time
Ginger … 1 small piece
Salt … a little
Green onion … a little

Method
First, put the rice porridge on the heat and make the soup in parallel.

==Rice Porridge==

1. Wash the rice, soak it in water for at least one hour, then put it in a pot and place it over the heat. Traditionally, an earthenware pot is used, but Nat recommends a deep Teflon-coated frying pan because the heat is easier to control. Use high heat until it comes to a boil.
2. Lower the heat enough to prevent it from boiling over, and cook slowly for 40–50 minutes. Do not stir it during cooking. Let it steam for about 5 minutes, and it is ready.

==Soup==

1. Bring 1 cup of water to a boil in a small saucepan and dissolve 2 teaspoons of YOUKI Chinese Granular Chicken Soup Stock, adjusting the strength to taste.
2. Add the green onion and thinly sliced ginger, then bring to a boil. Remove the green onion immediately.
3. When the ginger becomes fragrant, season with salt and turn off the heat.
4. When the rice porridge is ready, bring the soup to a boil once more while the porridge is steaming.

==Finish==

1. Serve the rice porridge in a bowl and pour the soup over it.

It is also delicious to make the soup with small chicken meatballs. In that case, add a little ginger to the chicken as well. People who are ill are sensitive to strong flavors, so when serving someone who is ill, the key is to keep the flavor light.