How to Cook Yummy Chicken Porridge with Sauté Mushrooms

Chicken Porridge with Sauté Mushrooms. 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.

Season with oyster sauce, soy sauce, salt, and white pepper powder. Chicken Porridge with Sauté Mushrooms instructions. Directions for the sauté mushrooms: Heat vegetable oil in a pan over medium high heat. 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. It's 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. You need 2 inches of ginger, pounded.
5. You need to taste of salt and pepper.
6. Prepare of For the sauté mushrooms:.
7. It's 250 gr of mushrooms, roughly minced.
8. It's 1 Tbsp of oyster sauce.
9. You need 1 tsp of soy sauce.
10. It's to taste of salt and pepper.
11. It's 1 Tbsp of vegetable oil.
12. Prepare of Garnish:.
13. You need of fried wonton wrappers.
14. It's of 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.

Chicken Porridge with Sauté Mushrooms step by step

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. Juk is Korean savory rice porridge, and it comes in many forms. The grains of rice can be fully ground, partially ground, or left whole, for a range of potential textures. Add-ins can be anything from chicken or beef to abalone, jujubes, nuts, pumpkin, and more. Add the mushrooms and saute the mushrooms for about a minute.