Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chicken porridge with sauté mushrooms. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chicken Porridge with Sauté Mushrooms is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken Porridge with Sauté Mushrooms is something which I’ve loved my entire life.
A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy. Chicken Mushroom Porridge is one of my favourite dishes of all time. It is fast to prepare including simple ingredient, you can consider making this dish when you lost your appetite for the day.
To begin with this recipe, we must prepare a few components. 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:
- Take 2 cups rice, cooked in the rice cooker with 3 cups water
- Get 6 chicken thighs (bone in)
- Prepare 12 cups water
- Prepare 2 inches ginger, pounded
- Make ready to taste salt and pepper
- Take For the sauté mushrooms:
- Make ready 250 gr mushrooms, roughly minced
- Get 1 Tbsp oyster sauce
- Take 1 tsp soy sauce
- Make ready to taste salt and pepper
- Make ready 1 Tbsp vegetable oil
- Prepare Garnish:
- Make ready fried wonton wrappers
- Prepare green onions, thinly sliced
Place chicken breast on pasta, top with sauteed mushrooms and spinach. Add the onion, mushrooms, and garlic to the pot and sauté until the onion has softened and the mushrooms have wilted and given up some of Stir the onions and mushrooms into the blended sauce. Return the inner pot to the Instant Pot housing. Press the Cancel button to reset the cooking.
Steps 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 😋
Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it comes to comfort food! Typically, dakjuk also features some chopped vegetables. In this recipe, I used carrot, celery, and mushrooms. Add the chicken broth to the skillet and stir to dissolve all the Remove the chicken thighs to a plate and cover with foil to keep warm.
So that is going to wrap it up for this exceptional food chicken porridge with sauté mushrooms recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
