Place chicken breast in a bowl and add cooking wine to remove odor. If cooking wine is unavailable, skip this step.

Dice the carrot and slice the chives and green onion finely.

In a pot, add chicken breast, garlic, and green onion. Pour enough water to cover the chicken and boil until cooked. Save the broth for later use.

Let the cooked chicken breast cool slightly, then shred it along the grain.

Add rice and diced carrot to the chicken broth and simmer until the rice softens.

Add shredded chicken and simmer briefly, then add chives and green onion.

Season with salt to taste.