Buckwheat Porridge with Chicken
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Chicken Broth - 2½ cups
- Poultry - 10.6 oz
- Onion - 1 head
- Vegetable Oil - 1 fl oz
- Scallions - 1 bunch
- Butter - 0.9 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, and toast it in a dry heated skillet.
Step 2
Transfer the buckwheat to a pot, pour in hot broth, bring to a boil, reduce heat, and cook for 5–7 minutes.
Step 3
Transfer the porridge to a clay pot and finish cooking in a preheated oven until done.
Step 4
Rinse the chicken, and cut it into thin strips.
Step 5
Peel the onion, wash it, slice it into thin half-rings, and sauté it in heated vegetable oil.
Step 6
Add the chicken to the skillet with the onion and cook over medium heat, stirring, for 20 minutes.
Step 7
Wash the green onion and chop it finely.
Step 8
Mix the cooked porridge with the sautéed chicken, season with salt and pepper, and add butter.
Step 9
Before serving, sprinkle with chopped green onion.
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