Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken porridge with sauté mushrooms. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Chicken Porridge with Sauté Mushrooms is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Chicken Porridge with Sauté Mushrooms is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken porridge with sauté mushrooms using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Porridge with Sauté Mushrooms:
- Make ready 2 cups rice, cooked in the rice cooker with 3 cups water
- Take 6 chicken thighs (bone in)
- Take 12 cups water
- Take 2 inches ginger, pounded
- Make ready to taste salt and pepper
- Prepare For the sauté mushrooms:
- Make ready 250 gr mushrooms, roughly minced
- Make ready 1 Tbsp oyster sauce
- Make ready 1 tsp soy sauce
- Take to taste salt and pepper
- Take 1 Tbsp vegetable oil
- Prepare Garnish:
- Prepare fried wonton wrappers
- Take green onions, thinly sliced
Season with oyster sauce, soy sauce, salt, and white pepper powder. 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.
Instructions to make Chicken Porridge with Sauté Mushrooms:
- Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. Sauté minced garlic until fragrant.
- Add mushrooms. Cook until wilted.
- Season with oyster sauce, soy sauce, salt, and white pepper powder. Adjust to taste. Remove from the heat. Set aside.
- 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.
- 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).
- 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.
- Season with salt and white pepper powder. Adjust to taste.
- Place the porridge in bowls. Garnish with sauté mushrooms, fried wonton wrappers, and green onions. Serve warm. Yum 😋
Here is how you cook it. Rice porridge has been my comfort food since I was young. I like all kinds of porridge, whether it's chicken porridge, or fish porridge, or even just plain porridge. My mom always cooked me this whenever I wasn't feeling well. And now, for my daughter, I also do the same thing.
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