Recipe of Any-night-of-the-week Chicken Porridge with Sauté Mushrooms

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Before you jump to Chicken Porridge with Sauté Mushrooms recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be sensible when you do your grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get much healthier automatically. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You’re going to go home and cook what you already have. Make sure that what you have at home is nutritious. This makes it simple to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let's go back to chicken porridge with sauté mushrooms recipe. To cook chicken porridge with sauté mushrooms you need 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Porridge with Sauté Mushrooms:

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