Chicken Porridge with Sauté Mushrooms

Name: How to cook Chicken Porridge with Sauté Mushrooms - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

jenscookingdiary

Chicken Porridge with Sauté Mushrooms

Rice porridge has been my comfort food since I was young. I like all kinds of porridge, whether it’s chicken porridge, or fish porridge, or even just plain porridge. My mom always cooked me this whenever I wasn’t feeling well. And now, for my daughter, I also do the same thing. The Chinese believe that rice porridge is easier to digest when one is not well.

Ingredient

2 cups

rice, cooked in the rice cooker with 3 cups water

chicken thighs (bone in)

12 cups

water

2 inches

ginger, pounded

to taste

salt and pepper

250 gr

mushrooms, roughly minced

1 Tbsp

oyster sauce

1 tsp

soy sauce

1 Tbsp

vegetable oil

Cooking instructions

* Step 1

Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. Sauté minced garlic until fragrant.

* Step 2

Add mushrooms. Cook until wilted.

* Step 3

Season with oyster sauce, soy sauce, salt, and white pepper powder. Adjust to taste. Remove from the heat. Set aside.

* Step 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.

* Step 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).

* Step 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.