Generous and delicious chicken mushroom porridge is a classic breakfast. My recipe describes a quick cooking method that takes only 15 minutes to complete, rather than the usual lengthy cooking process.
<h1 class="pgc-h-arrow-right" data-track="4" > raw material</h1>
The first group
200 g of raw rice, medium or short grains,
1200 ml boiling water
4 dried shiitake mushrooms, soaked in water and cut into thin slices
1/2 teaspoon salt
The second group
1 piece of chicken breast, cut into narrow strips/thin slices, about 150g
1 tsp. light soy sauce
1 tsp. oyster sauce
Half a spoonful of Shaoxing rice wine
Half a teaspoon of cornstarch
Half a teaspoon sesame oil
1 pinch of white pepper
1 pinch of salt
1take sugar
You still need to
1 tbsp minced ginger
2 green onions, minced
2 boiled eggs, optional
4 tablespoons roasted peanuts, crushed, optional
<h1 class="pgc-h-arrow-right" data-track="3" > how to make porridge is fast and simple</h1>
Frozen raw rice
Cooking porridge was a time-consuming task for me until a friend of mine taught me a "quick fix": freeze raw rice overnight and cook it as usual. It only takes 15 minutes from start to finish to cook a pot of soft cream porridge. Since then, I've always kept some rice in the fridge and cooked porridge even on busy mornings or when I wanted to make it.
That's why frozen rice can play a magical role when cooking porridge: after rinsing under running water, the grains absorb some water. During freezing, the moisture expands over time, forcing the grain to crack (even if it is invisible to the naked eye). This drastically reduces cooking time. You may have seen porridge recipes that use crushed rice, and it follows the same principle.
Cooking program
With frozen rice, it only takes 15 minutes to cook a delicious pot of chicken mushroom porridge. This is the order and time required:
(2 minutes) Pour boiling water into the pot. Add frozen rice, mushrooms and salt. Once it starts boiling again, turn the fire to a minimum.
(10 minutes) Let stand for 10 minutes (close the lid). While waiting, marinate the chicken.
(1 minute) Add the marinated chicken and ginger to the rice. Cook for 1 minute.
(1 minute) Turn off heating. Let stand for an additional 1 minute.
Quick and easy, isn't it? Transfer the porridge to the serving bowl and add the ingredients you want (recommended below).
<h1 class="pgc-h-arrow-right" data-track="34" What type of rice and pots >? </h1>
My favorite is Northeast Rice, a type of rice from northeast China with small, oval grains. Japanese rice and Thai jasmine rice also created a good result. Basmati rice is not suitable for this kind of porridge.
This recipe is effective using a regular pot (no rice cooker required, instant pot required). If you can, it is best to use deep clay pots or cast iron casseroles because of their excellent thermal insulation properties.
<h1 class="pgc-h-arrow-right" Data-track="43" > what is the ideal proportion of rice water</h1>
For this recipe, I test my recipe with precise measurements to make sure I get the best results for you. The rice water ratio I recommend is 1:5 volume. That is, for each cup of rice, you will use 5 cups of water.
However, be aware that there are two factors that may encourage you to change it slightly.
If you prefer a thinner texture, you can add some more water.
The performance of cookware may affect the speed at which water evaporates. Adjust accordingly.
<h1 class="pgc-h-arrow-right" data-track="49" > how to make chicken tender and tasty</h1>
How do you make chicken a delicious accompaniment to this dish (instead of letting it spoil the taste)?
Cut the chicken into narrow strips or thin slices. Be sure to cut the meat closely to the texture when cutting. This will ensure maximum tenderness.
Marinate the chicken in a marinade before cooking. Made with a mixture of soy sauce, oyster sauce, sesame oil and white pepper. Shaoxing rice wine helps eliminate wild game. Corn starch can make meat tender.
Don't cook the chicken for too long. At the end of cooking, add the chicken (and ginger) to the porridge. Turn off the heat after one minute and then let it sit for another minute. There is no need for a long period of cooking, which may cause the texture to harden.
You can replace chicken with other meats, such as pork, beef, or fillets. Follow the same method: cut into thin slices, marinate and cook simply.
<h1 class="pgc-h-arrow-right" data-track="56" > porridge with what to eat</h1>
Now, a pot of chicken and mushroom porridge only takes 15 minutes. Stir in the chopped shallots and you're good to eat. How about adding some handy ingredients to make it taste better? When shooting this recipe, I added two ingredients to add nutrients, flavor, and texture:
Half a cooked egg per bowl (cook in another pot when making porridge)
I often put some crushed fried peanuts in my pantry (used to make my favorite Dan Dan noodles and Chongqing noodles).
There are other good ideas:
Squeezing vegetables;
Fritters;
Olive dish;
Shrimp
Salted duck eggs
<h1 class="pgc-h-arrow-right" data-track="68" > vegetarian replacement material</h1>
My recipe tells you the basic way to make porridge. Please feel free to modify it to suit your personal taste. For example, you can make this recipe vegetarian. Here are some suggestions:
Replace chicken with spiced tofu or smoked tofu
A variety of mushrooms are used to make mushroom porridge, such as oysters, enoki mushrooms, fungus, etc.
Use vegetable stock instead of water to enhance flavor
Add the crunchy vegetables. Cabbage lettuce slices, carrot crushes, etc.
<h1 class="pgc-h-arrow-right" Data-track="74" How do > advance/reheat? </h1>
If you want to do it in advance and eat it later, I suggest you increase the volume ratio of rice water to 1:6, because rice will expand over time. If its consistency looks good when it is just cooked, it will become too thick after cooling. If the remaining porridge looks thick, add some hot water when reheating. Stir constantly to avoid burning at the bottom.
That said, I highly recommend that you enjoy the porridge after cooking, when the natural aroma of rice reaches its peak. Unlike some dishes that taste stronger after sitting, the taste of rice becomes flat over time.