Easiest Way to Make Homemade Chicken Porridge with Sauté Mushrooms

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken porridge with sauté mushrooms. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Porridge with Sauté Mushrooms is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken Porridge with Sauté Mushrooms is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chicken porridge with sauté mushrooms using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Porridge with Sauté Mushrooms:

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

Steps 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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