Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Chicken Porridge with Sauté Mushrooms. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Chicken Porridge with Sauté Mushrooms Recipe. A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy. All Reviews for Chicken Saute with Creamy Mushroom & Leek Sauce.
You can cook Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken Porridge with Sauté Mushrooms
- You need of rice, cooked in the rice cooker with 3 cups water.
- Take of chicken thighs (bone in).
- Prepare of water.
- Make ready of ginger, pounded.
- Make ready of salt and pepper.
- Make ready of For the sauté mushrooms:.
- Prepare of mushrooms, roughly minced.
- Take of oyster sauce.
- Make ready of soy sauce.
- Prepare of salt and pepper.
- It’s of vegetable oil.
- Make ready of Garnish:.
- Make ready of fried wonton wrappers.
- Take of green onions, thinly sliced.
Add half the chicken mixture; toss lightly.Top with the remaining chicken mixture; sprinkle with cheese.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.
Chicken Porridge with Sauté Mushrooms instructions
- 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 😋.
Enjoy rigatoni and delicious tomato basil sauce in this tasty dish.Add mushrooms and green peppers; stir.Drain pasta; place in large serving bowl.
Recommend to add any vegetables or meat for better tasting.Sprinkle the chicken with this mixture and be sure the chicken is thoroughly dry — then fry briskly in olive oil until golden brown, lower the flame, cover the pan, and cook slowly until tender.Remove the chicken from the pan, put in the mushrooms and a little salt, onion, artichokes, garlic, and parsley.Cremini mushrooms in this chicken mushroom spinach combination taste amazing!They are simply the brown version of the common white cultivated mushroom.
