Porridge Ingredients :
500 grams of rice fluffier , wash, drain
500 grams of chicken bones
3 liters of water
1.5 tsp salt
1/2 teaspoon pepper
1 tsp sesame oil
1,250 liters of water
Ingredients Chicken Sauteed Mushrooms :
500 grams of chicken meat , cut into cubed
1 can ( 400 grams ) canned champignon mushrooms
4 cloves garlic , finely chopped
1 small onion , finely chopped
3 tbsp oyster sauce
3 tablespoons fish sauce
4 tablespoons soy sauce
1 tsp pepper
1/2 tsp salt
2 tbsp sesame oil
1 leek , finely chopped
3 tablespoons oil for sauteing
Gravy Ingredients :
The rest of the sauce boil bones
3 cloves of garlic , crushed
2 tsp sugar
4 tsp salt
Scallions , cut into pieces 1 cm
Onion sauce , mix together :
10 pieces of cayenne pepper , boiled
5 cloves garlic , boiled
salt to taste
Sugar to taste
50 ml of water leftover chili stew
Complement :
Dumpling skin , with a width of 1.5 cm slices and fry
Fried shallots
Chopped chives
chopped celery
soy sauce
How to Make :
1 . Porridge : Boil chicken bones with 3 liters of water until cooked .
2 . Strain the stock , then take 500 ml of broth to make a slurry . The rest of the broth aside for making the gravy .
3 . Mix 500 ml chicken broth with 1,250 water .
4 . Cook the rice with no substance . 3 above , and also add salt , pepper and sesame oil until it becomes mush .
5 . Mushroom Chicken stir fry : Heat oil and saute garlic until fragrant and chutney .
6 . Add chicken pieces and cook until chicken changes color and stiff .
7 . Enter the rest of the other ingredients , cook until completely cooked . Set aside .
8 . Gravy : Heat the remaining broth to boil the bones , put garlic , sugar and salt .
9 . Cook until sauce boils . Then put a spring onion . Cook briefly and lift .
10 . Presentation : Serve the porridge then flush with a little chicken broth and stir mushrooms . Serve with onion sauce and complementary .
500 grams of rice fluffier , wash, drain
500 grams of chicken bones
3 liters of water
1.5 tsp salt
1/2 teaspoon pepper
1 tsp sesame oil
1,250 liters of water
Ingredients Chicken Sauteed Mushrooms :
500 grams of chicken meat , cut into cubed
1 can ( 400 grams ) canned champignon mushrooms
4 cloves garlic , finely chopped
1 small onion , finely chopped
3 tbsp oyster sauce
3 tablespoons fish sauce
4 tablespoons soy sauce
1 tsp pepper
1/2 tsp salt
2 tbsp sesame oil
1 leek , finely chopped
3 tablespoons oil for sauteing
Gravy Ingredients :
The rest of the sauce boil bones
3 cloves of garlic , crushed
2 tsp sugar
4 tsp salt
Scallions , cut into pieces 1 cm
Onion sauce , mix together :
10 pieces of cayenne pepper , boiled
5 cloves garlic , boiled
salt to taste
Sugar to taste
50 ml of water leftover chili stew
Complement :
Dumpling skin , with a width of 1.5 cm slices and fry
Fried shallots
Chopped chives
chopped celery
soy sauce
How to Make :
1 . Porridge : Boil chicken bones with 3 liters of water until cooked .
2 . Strain the stock , then take 500 ml of broth to make a slurry . The rest of the broth aside for making the gravy .
3 . Mix 500 ml chicken broth with 1,250 water .
4 . Cook the rice with no substance . 3 above , and also add salt , pepper and sesame oil until it becomes mush .
5 . Mushroom Chicken stir fry : Heat oil and saute garlic until fragrant and chutney .
6 . Add chicken pieces and cook until chicken changes color and stiff .
7 . Enter the rest of the other ingredients , cook until completely cooked . Set aside .
8 . Gravy : Heat the remaining broth to boil the bones , put garlic , sugar and salt .
9 . Cook until sauce boils . Then put a spring onion . Cook briefly and lift .
10 . Presentation : Serve the porridge then flush with a little chicken broth and stir mushrooms . Serve with onion sauce and complementary .
Posted by Kuda on Monday, 17 March 2014 - Rating: 4.5
Title : japan Food, Porridge Chicken
Description : Porridge Ingredients : 500 grams of rice fluffier , wash, drain 500 grams of chicken bones 3 liters of water 1.5 tsp salt 1/2 teaspoon...
Description : Porridge Ingredients : 500 grams of rice fluffier , wash, drain 500 grams of chicken bones 3 liters of water 1.5 tsp salt 1/2 teaspoon...
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