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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
During times of illness or in cold weather, enjoying porridge is the best choice, isn’t it? Today, let’s join TasteVN into the kitchen and immediately make this delicious and nutritious chicken and shiitake mushroom porridge!
Ingredients for Chicken and Shiitake Mushroom Porridge For 4 people
Chicken breast 400 gr Dried shiitake mushrooms 100 gr (shiitake mushrooms) Cooked rice 1 bowl (rice bowl) Green onions 3 stalks Cilantro 3 stalks Shallots 3 bulbs Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common seasoning a little (salt/ seasoning powder/ ground pepper)
How to Choose Fresh Ingredients
How to Properly Select Chicken Breast
- When purchasing chicken breast, you should choose those with pinkish meat, a slightly shiny surface, and good elasticity.
- Prioritize buying chicken breast from reputable brands in supermarkets or from large chicken stalls in the market.
- Avoid purchasing chicken breasts that have white streaks along the breast. This is a sign that the chicken has been injected with growth hormones.
- Additionally, chicken breasts that leave fingerprints when touched are not fresh. This means the breast has lost its moisture, resulting in dry and unappetizing meat when cooked.
- Avoid buying chicken breasts that are dark-colored or completely white, as these are signs of spoiled chicken and are no longer tasty.
How to Safely Choose Shiitake Mushrooms
- Good shiitake mushrooms are those with bright brown caps, medium size, and tightly curled inward.
- Prefer to buy shiitake mushrooms with short stems, as they are sweeter when eaten.
- Avoid purchasing mushrooms that are bruised, have a foul smell, or show signs of mold.
- For safety, you should limit buying fresh shiitake mushrooms because it can be difficult to distinguish between poisonous and edible mushrooms, so it’s safest to buy dried shiitake mushrooms from reputable supermarkets.
Tools needed
Rice cooker, plate, spoon, pan, strainer,…
How to make Chicken and Shiitake Mushroom Porridge
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Prepare the ingredients
To remove the odor from the chicken breast, rub it with salt evenly around the meat, then rinse it clean with water and let it drain.
Next, place the chicken breast in a pot and boil it with 300ml of clean water for about 15 minutes over high heat until the chicken breast is tender, then take it out onto a plate, let it cool, and shred it. Save the chicken broth in a bowl.
Soak the shiitake mushrooms in warm water for about 15 minutes, then rinse clean with water and cut into small strips.
After peeling the shallots, rinse them with water and slice them thinly. For cilantro and green onions, remove the roots, rinse them with water, and chop them finely.
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 3")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 4")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 5")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 6")
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Frying Shallots
Place a pan on the stove, then add 2 tablespoons of cooking oil to the pan, heat over medium heat and wait about 1 minute until the oil is hot. Add the sliced shallots and fry over low heat for about 3 minutes until they turn golden and crispy, then turn off the heat.
Next, take a bowl to strain over, pour the oil and shallots through the strainer to collect the fried shallots.
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 7")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 8")
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Cooking Porridge
To cook the porridge, put one bowl of cooked white rice (rice bowl) into the rice cooker, pour all the boiled chicken broth and 2 bowls of filtered water (rice bowl) in, then close the lid, switch to cooking mode (cook) like cooking regular rice for about 15 minutes.
To prevent the porridge from sticking to the bottom of the pot, after 15 minutes, open the lid, stir well, then switch to warming mode (warm) and continue cooking for another 30 minutes until you open the lid and check that the rice grains have expanded evenly.
Next, add shredded chicken and sliced mushrooms, stir well, then season the pot with 1 tablespoon of fish sauce, 1 tablespoon of salt, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper, stir briefly for the porridge to absorb the seasoning, taste again to adjust to your liking to finish.
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 9")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 10")
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Final Product
Scoop the chicken mushroom porridge into a bowl, add a little cilantro, chopped green onion, and fried onion on top. When eating, mix it well and enjoy!
The flavor of the porridge is seasoned just right to suit the family’s taste, with the grains of porridge bursting evenly, soft and smooth, combined with the sweet and fragrant taste of the mushrooms that are chewy and crunchy, extremely appealing.
The chicken is tender and delicious, with firm meat. It’s best to eat when the porridge is hot and remember to sprinkle a little ground pepper to make the dish more enticing!
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 11")
.jpg "Delicious and Nutritious Chicken Mushroom Porridge Cooked in a Rice Cooker 12")
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I hope that through the detailed steps above, you can successfully make this chicken mushroom porridge and enjoy it with your family this weekend! Wishing you and your family a delicious meal.
