Recipe: Delicious Chicken Porridge with Sauté Mushrooms

Chicken Porridge with Sauté Mushrooms. A straight forward combination of mushrooms and chicken breast fillets, with its own lightly seasoned gravy. 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.

I go to harvest some mushrooms. Add spinach and sauté until it begins to wilt, and season to taste with salt and pepper. Place chicken breast on pasta, top with sauteed mushrooms and spinach. You can cook Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Porridge with Sauté Mushrooms

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

Cremini mushrooms in this chicken mushroom spinach combination taste amazing! 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.

Chicken Porridge with Sauté Mushrooms step by step

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 😋.

I saute mine in a little olive oil and garlic. 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 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. Chicken congee with Chinese mushroom and chicken.