Chicken Porridge with Sauté Mushroom. Chicken Mushroom Porridge is one of my favourite dishes of all time. It is fast to prepare including simple ingredient, you can consider making this dish when you lost your appetite for the day. Recommend to add any vegetables or meat for better tasting.

Return the inner pot to the Instant Pot housing. Press the Cancel button to reset the cooking. This stir fry of chicken, mushrooms, and a sweet sauce comes together in about a half an hour. You can cook Chicken Porridge with Sauté Mushroom using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken Porridge with Sauté Mushroom

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

Sadly, it seems as though this once-popular chicken and mushroom stir fry has fallen out of favor with If you don't have a wok or another large, deep saute pan, cook everything in stages, removing. If you are interested in another porridge recipe, try this kitchari This recipe uses vegetable broth. You can substitute it with chicken broth, seafood broth, or any other This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.

Chicken Porridge with Sauté Mushroom 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 the 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 started to thicken, which may take 20-30 minutes..
Season with salt and white pepper powder. Adjust the taste..
Garnish with sauté mushrooms, fried wonton wrappers, and green onions. Yum! 😋.

Porridge is hugely popular in Korea as a breakfast or a light meal. 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 with Sauteed Mushroom - one-pan chicken with mushroom, all cooked in a pan with wine and chicken broth.