Chicken Porridge with Sauté Mushrooms
Chicken Porridge with Sauté Mushrooms

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken porridge with sauté mushrooms. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Porridge with Sauté Mushrooms is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Chicken Porridge with Sauté Mushrooms is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chicken porridge with sauté mushrooms using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken Porridge with Sauté Mushrooms:
  1. Make ready rice, cooked in the rice cooker with 3 cups water
  2. Take chicken thighs (bone in)
  3. Prepare water
  4. Prepare ginger, pounded
  5. Get salt and pepper
  6. Make ready For the sauté mushrooms:
  7. Get mushrooms, roughly minced
  8. Take oyster sauce
  9. Get soy sauce
  10. Prepare salt and pepper
  11. Make ready vegetable oil
  12. Prepare Garnish:
  13. Prepare fried wonton wrappers
  14. Prepare green onions, thinly sliced
Instructions 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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