Chicken & Mushroom Porridge |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
There is no stopping the dropping of the weather temperature this time of the year here in IL. It is getting colder & colder everyday. One chilly morning I came up with this recipe. This is a pumped up & made-more-healthy version of a comfort food from my childhood called Arroz Caldo. Read more . It is a porridge mainly made up of white rice & chicken. This is delicious & is recommended to be eaten warm to surely please & comfort any cold soul. Nice to serve at breakfast or anytime of the day especially when it is cold. Ingredients:
ingredients |
canola oil, for sauteeing |
3/4 cup jasmine rice, uncooked |
1 skinless chicken breast, cubed |
2 pieces chicken italian sausage with no casings, chopped into bite sizes |
half a bulb of white onion, minced |
about a tablespoon of minced garlic |
half a small container of chopped white button mushrooms |
about 6 pieces of baby carrots, cut into bite sizes |
a teaspoon of crystallized ginger |
a thumb-sized ginger root, peeled & cut into 4 |
salt ( to taste) |
a teaspoon of fish sauce ( or to taste) |
about 5 cups (or more) chicken broth |
1 hard-boiled egg |
about a teaspoon of toasted garlic, for garnish |
a teaspoon of chopped green onions, garnish |
Directions:
1. PROCEDURE:
2. Pour enough canola oil for sautéing on a saucepan.
3. Put in garlic & onions. Sautee until onions are wilted but garlic are not burnt.
4. Stir in chicken, sausages, rice, mushrooms, & carrots.
5. When chicken meat turns opaque white, pour in the chicken broth. Constantly stir until rice become tender & cooked. Constantly stir to prevent mixture from sticking to the bottom of the pan.
6. When cooked, serve warm & garnished with a halved boiled egg, some chopped green onion leaves, & some toasted garlic.
|
|