Ready to Serve Chicken Porridge with Saut Mushrooms Practical Delicious

Without fail recipe ultimate Chicken Porridge with Sauté Mushrooms easy, delicious, practical.

Good Evening every body, now you get cook recipe Chicken Porridge with Sauté Mushrooms with 14 ingredients and 8 steps. Below this is how to make it, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Chicken Porridge with Sauté Mushrooms.

Ingredients for Chicken Porridge with Sauté Mushrooms #

1. Needed 2 cups : rice, cooked in the rice cooker with 3 cups water.

2. Prepare 6 : chicken thighs (bone in).

3. Prepare 12 cups : water.

4. Prepare 2 inches : ginger, pounded.

5. Needed to taste : salt and pepper.

6. Needed : For the sauté mushrooms:.

7. Prepare 250 gr : mushrooms, roughly minced.

8. Needed 1 Tbsp : oyster sauce.

9. Needed 1 tsp : soy sauce.

10. Prepare to taste : salt and pepper.

11. Needed 1 Tbsp : vegetable oil.

12. Needed : Garnish:.

13. Prepare : fried wonton wrappers.

14. Prepare : green onions, thinly sliced.

If all raw materials Chicken Porridge with Sauté Mushrooms it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking 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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