Porridge Recipe: Mushroom Chicken Porridge

Once in a while may also eat warm porridge for dinner. This one thick porridge topping it by sweet spiced chicken and mushroom savory delicious. A sprinkling of fried wonton skins and fried onions add chicken porridge this delicacy.


150 g rice fluffier, wash
1 liter of water
1 bay leaf
2 tsp salt

Chicken Stir-fry:
1 tbsp vegetable oil
½ tsp sesame oil
1 clove garlic, finely chopped
1 leek, sliced
250 g chicken meat, roughly chopped
100 g mushroom, sliced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tablespoon soy sauce
½ teaspoon pepper
150 ml of water

Fried wonton skin
fried shallots
chicken broth

How to Make:
Boil water, bay leaves and salt.
Enter the rice, cook until rice is fluffy and soft.
Continue to cook until the rice becomes thick and creamy and lift.

Chicken Stir-fry:
Heat the vegetable oil and sesame oil until fragrant.
Saute the garlic until fragrant.
Add chicken, stirring until it’s white and rigid.
Enter mushroom pieces, stir until wilted.
Add oyster sauce, soy sauce, pepper and water.
Simmer until cooked and a bit dry and lift.
Put the puree in a serving bowl.
Give Saute chicken and topping on the cake.
Serve warm.

Serving for 4 servings.