Chicken Porridge with Sauté Mushrooms
Chicken Porridge with Sauté Mushrooms

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken porridge with sauté mushrooms. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Porridge with Sauté Mushrooms is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken Porridge with Sauté Mushrooms is something which I have loved my whole life.

To get started with this recipe, we have to 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. Make ready 2 cups rice, cooked in the rice cooker with 3 cups water
  2. Take 6 chicken thighs (bone in)
  3. Make ready 12 cups water
  4. Make ready 2 inches ginger, pounded
  5. Make ready to taste salt and pepper
  6. Get For the sauté mushrooms:
  7. Take 250 gr mushrooms, roughly minced
  8. Make ready 1 Tbsp oyster sauce
  9. Take 1 tsp soy sauce
  10. Prepare to taste salt and pepper
  11. Get 1 Tbsp vegetable oil
  12. Prepare Garnish:
  13. Prepare fried wonton wrappers
  14. Take green onions, thinly sliced
Steps 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 😋

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