Chicken Porridge with Sauté Mushrooms. A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

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They are simply the brown version of the common white cultivated mushroom. I've done a similar recipe with shrimp. Just remember shrimp only needs a few minutes to cook. You can cook Chicken Porridge with Sauté Mushrooms using 14 ingredients as well as 8 actions. Here is just how you achieve.

Materials for making of Chicken Porridge with Sauté Mushrooms

Directions. 2 cups of rice, cooked in the rice cooker with 3 cups water.
Step by step. 6 of chicken thighs (bone in).
Instructions. 12 cups of water.
Instructions. 2 inches of ginger, pounded.
Step by step. to taste of salt and pepper.
Detaile. of For the sauté mushrooms:.
Guidelines. 250 gr of mushrooms, roughly minced.
Detaile. 1 Tbsp of oyster sauce.
Directions. 1 tsp of soy sauce.
Guidelines. to taste of salt and pepper.
Detaile. 1 Tbsp of vegetable oil.
Instructions. of Garnish:.
Guidelines. of fried wonton wrappers.
Detaile. of green onions, thinly sliced.

I saute mine in a little olive oil and garlic, then add to. 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. Recommend to add any vegetables or meat for better tasting.

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 😋.

Below is the preparation work: Wash and rinse chicken, cut into. 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 their 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. Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and Add chicken and cook until brown and fragrant.