Easiest Way to Make Tasty Chicken Porridge with Sauté Mushrooms

Chicken Porridge with Sauté Mushrooms.

Chicken Porridge with Sauté Mushrooms most diverse and own ideal taste that unique. Several kinds of Chicken Porridge with Sauté Mushrooms recipes are also adequate convenient to process and do not take lengthy. Though not everybody likes Chicken Porridge with Sauté Mushrooms food, nowadays some people are get attached and like the sundry Chicken Porridge with Sauté Mushrooms foods on hand. This could be visible than the number of restaurants that prepare Chicken Porridge with Sauté Mushrooms as one of the dishes. You can have Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Porridge with Sauté Mushrooms

1. Prepare 2 cups of rice, cooked in the rice cooker with 3 cups water.
2. It's 6 of chicken thighs (bone in).
3. Prepare 12 cups of water.
4. Prepare 2 inches of ginger, pounded.
5. Prepare to taste of salt and pepper.
6. Prepare of For the sauté mushrooms:.
7. You need 250 gr of mushrooms, roughly minced.
8. Prepare 1 Tbsp of oyster sauce.
9. Prepare 1 tsp of soy sauce.
10. You need to taste of salt and pepper.
11. Prepare 1 Tbsp of vegetable oil.
12. Prepare of Garnish:.
13. It's of fried wonton wrappers.
14. It's of green onions, thinly sliced.

Chicken Porridge with Sauté Mushrooms step by step

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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