After the rice is washed clean, mix with 2 tablespoons of oil, 1 teaspoon of salt and 2 tablespoons of water for 1 hour.
Put enough water, ginger and minced pork in the pot to boil, remove the floating foam, put a little cooking wine to simmer, wait until the water boils again, add the marinated rice, boil over high heat, continue to cook for half an hour on low heat.
Cut the preserved egg into the porridge and continue to cook for 20 minutes.
Finally add salt, pepper, chicken and mix well, sprinkle with chopped green onion
Put a small spoon in the pot and cook with porridge to prevent sticking to the bottom when cooking porridge.