How to Prepare Yummy 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"). Chicken Mushroom Porridge is one of my favourite dishes of all time.

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. You can have Chicken Porridge with Sauté Mushrooms using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Porridge with Sauté Mushrooms

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

Add the mushrooms and rice, and sauté for another minute. The chicken flavored, creamy porridge is one of the best when it comes to comfort food! Typically, dakjuk also features some chopped vegetables. In this recipe, I used carrot, celery, and mushrooms.

Chicken Porridge with Sauté Mushrooms instructions

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 😋.

Spicy variations on the breakfast staple include brown rice with shiitake mushrooms, whipped chicken with bulgur, and fish and prawn with Today's savoury porridges hail from three different corners of the world. Meanwhile, heat three tablespoons of oil in a large saute pan on a medium heat. Chicken congee with Chinese mushroom and chicken. 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. It has a mild chicken flavor, with a little extra umami kick from mushrooms, and a lovely ginger base note.