Chicken Porridge with Sauté Mushrooms
Chicken Porridge with Sauté Mushrooms

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken porridge with sauté mushrooms. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Porridge with Sauté Mushrooms is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Porridge with Sauté Mushrooms is something that I have loved my entire life.

Chicken Porridge with Sauté Mushrooms instructions. Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. Season with oyster sauce, soy sauce, salt, and white pepper powder.

To begin with this recipe, we have to first prepare a few ingredients. You can have chicken porridge with sauté mushrooms using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Porridge with Sauté Mushrooms:
  1. Take 2 cups rice, cooked in the rice cooker with 3 cups water
  2. Make ready 6 chicken thighs (bone in)
  3. Get 12 cups water
  4. Make ready 2 inches ginger, pounded
  5. Get to taste salt and pepper
  6. Make ready For the sauté mushrooms:
  7. Prepare 250 gr mushrooms, roughly minced
  8. Take 1 Tbsp oyster sauce
  9. Make ready 1 tsp soy sauce
  10. Make ready to taste salt and pepper
  11. Make ready 1 Tbsp vegetable oil
  12. Prepare Garnish:
  13. Take fried wonton wrappers
  14. Prepare green onions, thinly sliced

Stir in the thyme, parsley, cumin and season with salt and. Serve on top of noodles or rice, if desired. Add broth and soup to skillet. Return mushroom mixture to skillet and reduce heat to low.

Instructions to make Chicken Porridge with Sauté Mushrooms:
  1. Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. Sauté minced garlic until fragrant.
  2. Add mushrooms. Cook until wilted.
  3. Season with oyster sauce, soy sauce, salt, and white pepper powder. Adjust to taste. Remove from the heat. Set aside.
  4. Directions for the porridge: Bring chicken thighs and water to a boil. Remove the chicken thigh and allow to cool. When chicken thighs are cool enough, shred the meat and remove the bones. Strain and set aside 10 cups of chicken broth.
  5. Put the rice in the blender with 1 cup water. Make rough purée rice (not too long so the rice won’t be too soft like baby food).
  6. Boil chicken broth. Add rice purée, shredded chicken, and ginger. Bring it back to a boil. Reduce the heat to medium and continue to cook until rice starts to thicken, which may take 20-30 minutes.
  7. Season with salt and white pepper powder. Adjust to taste.
  8. Place the porridge in bowls. Garnish with sauté mushrooms, fried wonton wrappers, and green onions. Serve warm. Yum 😋

Top chicken with mushrooms, and serve with green beans alongside. One Pan Chicken Garlic Mushroom Saute-An easy, One Pan Chicken Garlic Mushroom Saute that is paleo, low carb and gluten free. One Pan Chicken Garlic Mushroom Saute is paleo, low carb, very simple to prepare, and so extremely tasty!. I am excited that this is such super simple, all in one pan dish to make, and yet it packs so much flavor. Chicken and Ginger Congee is easy to make.

So that is going to wrap it up for this exceptional food chicken porridge with sauté mushrooms recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!