Delicious and Nutritious Chicken Porridge with Perilla Cooked in a Pressure Cooker

How to cook Chicken Perilla Porridge

• 1

  Preparing the chicken

  After cleaning the feathers, rub a little salt over the chicken, then rinse with water and let it drain.

  Effective tips to eliminate the smell of chicken

  • Method 1: Mix a solution with a ratio of 2 salt to 1 vinegar, then apply and rub all over the chicken, and rinse thoroughly with water.
  • Method 2: After cleaning the feathers, use a few slices of lemon along with a little salt to rub over the chicken, then rinse thoroughly with cold water.
  • Method 3: Crush a piece of ginger with a little white wine, then massage it into the chicken and let it sit for about 30 minutes before rinsing with clean water.

  See details: Effective tips to eliminate the smell of chicken

  Next, put the chicken into a pot with 500ml of water and boil over high heat for 20 – 30 minutes. After that, take the chicken out onto a plate to cool.

  Once the chicken has cooled, tear the meat into small pieces, place the bones on a separate plate, and strain the chicken broth into a bowl.

  

  

  

  
• 2

  Prepare other ingredients

  After buying perilla, remove the wilted leaves, wash several times with water to clean off the dust on the leaves, then drain and chop finely.

  Soak the wood ear mushrooms in cold water for about 15 minutes, then rinse and cut into small strips.

  For cilantro and green onions, remove the roots and any wilted leaves, rinse with water, and chop finely.

  

  

  

  
• 3

  Cook porridge with a pressure cooker

  First, you put the chicken bones into the pressure cooker with the boiled chicken water, then simmer the bones to extract the sweet broth on the stew setting until it boils. Wait for the steam valve to release completely, then after 10 minutes, open the lid to ensure safety.

  Tip: To avoid making the broth cloudy, when simmering, you should let the pot cool naturally because if you release the pressure quickly, the bones and spices will be shaken, causing the broth to become cloudy.

  After simmering the broth, you proceed to filter the liquid and discard the bones. Then, add 1 bowl of white rice into the pressure cooker, pour the filtered liquid in, add another bowl (rice bowl) of fresh water, cover the lid, and set the cooking time for 15 minutes.

  After 15 minutes, release the steam for 5 minutes, open the lid of the pot, add the shredded chicken, and stir well. Next, season the pot with 1 tablespoon of salt, 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper, stirring well for the porridge to absorb the seasoning.

  Continue to adjust the cooking time for about another 10 minutes, release the steam, then open the lid. When the porridge is still hot, you can taste and adjust the seasoning to your preference to complete the dish.

  

  
• 4

  Final Product

  You put a little wood ear mushroom at the bottom of the bowl, then scoop the porridge on top, and then gradually add perilla leaves, green onions, and fried onions on top. And don’t forget to add a little ground pepper to enhance the aroma of the porridge. Let’s enjoy it together.

  Hot chicken porridge with perilla leaves is characterized by the natural sweetness of chicken, the fragrant smell of perilla leaves, along with the chewy texture of wood ear mushrooms. This porridge is not only delicious but also has an extremely effective cold relief effect.