Easiest Way to Cook Delicious Chicken Porridge with Sauté Mushrooms Recipes

Chicken Porridge with Sauté Mushrooms. Chicken Porridge with Sauté Mushroom 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.

When chicken thighs are cool enough, shred the meat and remove the bones. Chicken Porridge with Sauté Mushroom step by step. Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. You can have Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Porridge with Sauté Mushrooms

1. Prepare 2 cups of rice, cooked in the rice cooker with 3 cups water.
2. Prepare 6 of chicken thighs (bone in).
3. It's 12 cups of water.
4. It's 2 inches of ginger, pounded.
5. You need to taste of salt and pepper.
6. Prepare of For the sauté mushrooms:.
7. It's 250 gr of mushrooms, roughly minced.
8. Prepare 1 Tbsp of oyster sauce.
9. It's 1 tsp of soy sauce.
10. Prepare to taste of salt and pepper.
11. It's 1 Tbsp of vegetable oil.
12. Prepare of Garnish:.
13. You need of fried wonton wrappers.
14. It's of green onions, thinly sliced.

Season with oyster sauce, soy sauce, salt, and white pepper powder. Slice the mushrooms and set aside. Heat the oil in a skillet, then arrange the butterflied chicken breasts in single layer. Cook until browned on both sides and the juices run clear.

Chicken Porridge with Sauté Mushrooms Directions

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 😋.

Remove the chicken and place on a plate for later. Heat a little more oil in the same pan, then cook the mushrooms until. Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes. Once chicken breasts are finished cooking, don't wash the pan. The browned bits on the bottom of your skillet are flavor gold.