Delicious vegetarian chicken salad porridge recipe to warm up cold rainy days

How to prepare Vegetarian Chicken Salad Porridge

• 1

  Prepare the ingredients

  Boil the taro briefly before peeling to avoid itching, then dice it. Do the same for the potatoes and carrots, peeling and dicing them.

  Prepare a large bowl of water, then gradually add 1/2 tablespoon of salt and 4 tablespoons of fresh lemon juice, stirring well to dissolve. Add the prepared banana flower and sliced raw banana into the lemon-salt water and soak for about 20 – 30 minutes, then rinse with cold water and drain.

  Cut the tofu in half, then fry until puffed and golden brown on both sides, then drain on paper towels.

  Tip: If you buy fresh banana flowers, when preparing them, cut them as you go and immediately soak them in the lemon-salt water to prevent browning and to keep them fresh and crispy.

  

  

  
• 2

  Cook the porridge

  Add 1 cup of rice to the pot, lightly sauté the rice for about 5 minutes, then add 1/2 tablespoon of sesame oil, stir well until the oil is absorbed by the rice, and the grains of rice begin to puff, then add 2 bowls of water. Also add 1 cup of corn to cook together for natural sweetness.

  Cook the porridge over high heat until the water in the pot boils, then add the lotus seeds and cook on low heat for about 30 minutes until the rice is soft.

  Heat a pan on the stove, add some minced garlic to the pan, sauté until fragrant, then add the taro and stir-fry until the surface of the taro is cooked, then gradually add carrots and straw mushrooms, season with 1 tablespoon of seasoning and stir until the vegetables are cooked, then pour the vegetables into the porridge pot.

  Season with 1 tablespoon of fish sauce, 1 teaspoon of seasoning, and 1/2 teaspoon of salt to make the porridge more flavorful. Cook the porridge for another 10 minutes on low heat, then turn off the stove.

  

  

  

  
• 3

  Mixing Salad

  To make the dressing for the salad, add 2 tablespoons of sugar to a bowl of lime juice, 2 tablespoons of fish sauce, and stir well until the sugar dissolves and reaches a light syrupy consistency. Gradually add minced garlic and minced chili, and mix well.

  Add banana flowers, raw bananas, and Vietnamese coriander to a bowl, shred the fried tofu and add it to the mixing bowl, then add about 4 tablespoons of fish sauce, using your hands to mix the salad so that the fish sauce absorbs well. After that, transfer the salad to a plate to enjoy.

  

  
• 4

  Final Product

  A bowl of hot porridge, sweet and fragrant from corn. Eating a spoonful of porridge, you will feel the creamy taste of lotus seeds and taro, along with a bit of sour and spicy salad with crunchy, chewy banana flower, creating a delicious and appealing flavor that makes you want to have another bowl.