Pour ½ Tablespoon of Mirim (or White Wine) over 2 chicken breasts. Flip the pieces over and get it evenly coated. Set it aside for 10-15 minutes (this step is optional).

Take out a large pot. Place in 4 cups of water. Add in the 2 chicken breasts. Gently smash four cloves of garlic (so it releases flavor easily) and place into the water. Place pot on a high heat and bring it up to a boil.

Once it starts boiling, reduce the heat to a medium. Let the chicken boil for 5 minutes - this should be enough time for it to fully cook through.

After 5 minutes, briefly turn off the heat. Scoop out the chicken breasts and the garlic pieces. Set the chicken breasts aside and let them cool down before you start to shred them. (You can discard the garlic cloves!)

Once the chicken is cool, use your hands and shred the chicken into small pieces. Set aside for later.

Finely dice a small piece of carrot - set aside 5 Tablespoons worths.

Finely cut 2 stalks of Asian Chives into small pieces. (If you don't have Asian Chives, skip it!)

Dice a forearm-length piece of spring onion stalk into thin circles.

Measure and scoop out 1 cup of cooked rice - set it aside for next step.

Now, bring your broth back to a boil. Once its boiling, reduce to a medium heat. Then add in the Minced Carrots (5 Tablespoons) and Rice (1 Cup). Give it a good stir.

Let the soup boil away for 10 minutes - set a timer!

After 10 minutes, the broth will have reduced by half. Add in the shredded chicken, asian chives and spring onion pieces.

Then season with Salt (⅔ teaspoon!), Black Pepper (few cracks) and Sesame Oil (1 Tablespoon).

Now, we'll let it boil away for an additional 5 minutes. Set a timer!

After 5 minutes, the porridge should look slightly thick and sticky. You can boil away for longer if you need!

Scoop out a few soup ladles of the porridge into individual bowls. You can season to taste.

If it taste bland to you, I recommend adding a small pinch of salt, tiny dash of soy sauce, drizzle of sesame oil and a few sprinkles of sesame seed!