Step-by-Step Guide to Make Award-winning Chicken Porridge with Sauté Mushrooms

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken porridge with sauté mushrooms. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Porridge with Sauté Mushrooms is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken Porridge with Sauté Mushrooms is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 2 cups rice, cooked in the rice cooker with 3 cups water
2. Make ready 6 chicken thighs (bone in)
3. Get 12 cups water
4. Take 2 inches ginger, pounded
5. Get to taste salt and pepper
6. Prepare For the sauté mushrooms:
7. Make ready 250 gr mushrooms, roughly minced
8. Get 1 Tbsp oyster sauce
9. Make ready 1 tsp soy sauce
10. Get to taste salt and pepper
11. Get 1 Tbsp vegetable oil
12. Make ready Garnish:
13. Get 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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