-
Preparation
15 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Ingredients for Chicken and Straw Mushroom Porridge using a Pressure Cooker Serves 4 people
Chicken 1 piece Rice 1/2 cup Straw mushrooms 200 gr Lemon 1 piece Green onions a little Cilantro a little Salt a little Common seasoning a little (Salt/ Sugar/ MSG/ Seasoning powder)
How to choose fresh ingredients
How to choose fresh chicken
- It is better to choose live chickens because the meat will be tastier, and it also ensures that the chicken is not sick before slaughtering.
- If the chickens are still alive, choose free-range chickens that are active, have smooth feathers, bright eyes, and a tail that curves upwards. This type of chicken has firm and healthy meat.
- If selecting pre-slaughtered chickens, choose those of medium size, around 1.5kg – 2kg. Good chickens will have a characteristic yellow skin, the skin should not be detached from the meat, and the chicken meat should have a fresh pink color.
- For live chickens, do not choose slow-moving chickens, those with drooping tails, and watery eyes, as these are often sick chickens.
- For pre-slaughtered chickens, do not choose those with overly thick skin, loose skin and meat, or those with black bruises on the meat, as these are chickens that have died before slaughtering.
How to choose fresh and safe straw mushrooms
- Choose straw mushrooms that are uniform in size, round in shape, and not yet bloomed to make the dish look more appealing.
- Straw mushrooms should have a light gray-black color on the stem, and when pressed lightly with your hand, they should have a moderate firmness, which indicates they will be tastier and sweeter when cooked.
- Do not choose straw mushrooms that are wet, slimy, or white in color, as these are usually mushrooms that are about to spoil and will have a slightly bitter taste rather than sweet.
Tools required
Pressure cooker, pan, pot, bowl, knife,…
How to make chicken mushroom porridge using a pressure cooker
-
Prepare the ingredients
To clean and eliminate the odor from the chicken, use coarse salt and lemon to rub all over the chicken for about 5 minutes, then rinse with clean water.
Tips for effective cleaning and odor removal from chicken
Method 1: You can use vinegar mixed with water to wash the chicken instead of salt and lemon.
Method 2: To help reduce the odor, after buying the chicken, it should be blanched in boiling water, then use tweezers to pluck out any remaining fine feathers.
Method 3: Another way to help eliminate the odor of the chicken is to use a knife to cut off the oil gland (the tail) at the back of the chicken.
Use a knife to cut off the tail of the straw mushrooms, then soak them in diluted saltwater for about 10 minutes. Rinse the straw mushrooms once more, then drain them.
Rinse the rice briefly to clean off the dust, then place it in a basket to drain thoroughly. Heat a pan on the stove and add the rice, toasting it until it turns golden brown, then turn off the heat.
Remove any wilted leaves from the herbs, wash them clean, and chop them finely for seasoning at the end.
-
Cooking Chicken Porridge
Prepare the pressure cooker, then add the roasted rice and chicken into the pot. Pour water up to the 3-liter mark in the pressure cooker, then select the simmering mode for 25 minutes.
After 25 minutes, release all the steam in the pressure cooker, then let it rest for another 10 minutes before opening the lid and transferring the chicken to a plate to cool. Once the chicken is cool, shred it into small bite-sized pieces.
Transfer the porridge from the pressure cooker to a regular pot. Gradually add the prepared straw mushrooms, 2 tablespoons of sugar, 1 tablespoon of salt, 1.5 tablespoons of seasoning powder, and 1/2 teaspoon of monosodium glutamate into the porridge pot.
Place the pot on the stove and cook for an additional 10 minutes, adjusting the seasoning to taste before turning off the heat and adding the chopped scallions and pepper.
Tip:- During the cooking of the chicken porridge, do not open the pressure cooker to check or adjust the seasoning.
- To avoid burns from the pressure cooker, once the cooking time is complete, you should turn off the power, release the valve, and let it rest for at least 5 minutes before opening the lid.
- To ensure the mushrooms are just cooked and still retain their sweetness without becoming too soft, transfer the porridge from the pressure cooker to a regular pot first. Only then should you add the mushrooms and other ingredients, and adjust the seasoning to taste.
-
Final Product
So you have completed the extremely delicious and nutritious chicken porridge cooked with straw mushrooms using a pressure cooker. When eating, you can add chicken meat to enjoy, or you can use half of the chicken meat to mix salad, which is also very tasty.
Chicken porridge has a sweet flavor thanks to the straw mushrooms and chicken bone broth. The straw mushrooms are just cooked to a chewy, crunchy texture, while the chicken is tender and fragrant, ensuring that everyone in your family will love it.
See more:
Hopefully, through TasteVN’s sharing on how to cook chicken porridge with straw mushrooms using a pressure cooker in this article, you will easily make this delicious and nutritious porridge! Wishing you success.
