How to Cook Tasty 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. Hi everyone, I'm happy to share this video with you on how to make Chinese rice porridge with mushrooms (Congee or "Jook"). Add the mushrooms and rice, and sauté for another minute.

Chicken Porridge with Sauté Mushrooms R. fillet and creamy scrambled egg. Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. Often, it's made with leftover chicken soup, such as dak Often, I also make porridge with leftover roasted chicken. You can cook Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Porridge with Sauté Mushrooms

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

That said, if you do try it with fresh mushrooms, dry sauté them first (sauté on high heat with no cooking oil until lightly browned and the. Add the chicken stock and give it a stir. Make sure nothing gets stuck at the bottom of the pot. Serve them while they are still hot!

Chicken Porridge with Sauté Mushrooms instructions

  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 😋.

Read my post on "How to Cook Asian Rice Porridge" for different water to rice ratio. Chinese Yam (Taro) and Pork Congee. Spicy variations on the breakfast staple include brown rice with shiitake mushrooms, whipped chicken with bulgur, and fish and prawn with cassava. Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish.

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