Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken porridge with sauté mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Chicken Porridge with Sauté Mushrooms is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken Porridge with Sauté Mushrooms is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook chicken porridge with sauté mushrooms using 14 ingredients and 8 steps. Here is how you can achieve 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. Take 6 chicken thighs (bone in)
3. Get 12 cups water
4. Take 2 inches ginger, pounded
5. Make ready to taste salt and pepper
6. Take For the sauté mushrooms:
7. Get 250 gr mushrooms, roughly minced
8. Prepare 1 Tbsp oyster sauce
9. Get 1 tsp soy sauce
10. Make ready to taste salt and pepper
11. Take 1 Tbsp vegetable oil
12. Prepare Garnish:
13. Prepare fried wonton wrappers
14. Take green onions, thinly sliced

Season with oyster sauce, soy sauce, salt, and white pepper powder. Here is how you cook it. Ingredients of Chicken Porridge with Sauté Mushrooms" itemprop="url">Selanjutnya</a> Chicken Porridge with Sauté Mushrooms instructions. Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat.

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 😋

Season with oyster sauce, soy sauce, salt, and white pepper powder. Chicken and Ginger Congee is easy to make. You can also vary the toppings, but I kept it simple today with just chicken and ginger. Some recipes will call for chicken broth, but I used only water and actual chicken thighs to get my essence of the chicken (that's what I call the magical healing powers of chicken soup)! Add the chicken broth and heavy cream.

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