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Chicken and Mizuna Rice Porridge

Custo $6, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $6

INGREDIENTES

  • Grains

    • 🍚 2 bowls of cooked white rice (300g)

  • Protein

    • 🍗 2 chicken tenders
    • 🥚 1 egg

  • Vegetables

    • 1/3 bunch of mizuna
    • 🍄 2 shiitake mushrooms
    • 2 slices of ginger

  • Liquids

    • 💧 500cc water
    • 2 tbsp sake

  • Seasonings

    • 🧂 1/2 tsp salt
    • 🍶 1 tsp soy sauce
    • 🌰 White sesame seeds, as needed

PASSOS

1

Cut mizuna into 3cm pieces, slice the shiitake mushrooms thinly, and beat the egg in a bowl. Rinse the cooked rice in a sieve under water to remove excess starch.

2

In a pot, combine ginger, sake, and water. Bring to a boil, then add the chicken tenders. Once it boils again, cover and simmer on low heat for 10 minutes, skimming off any foam.

3

Remove the chicken, let it cool slightly, and shred it into bite-sized pieces. Add the rinsed rice and shiitake mushrooms to the pot and simmer for 3–4 minutes.

4

Season with salt and soy sauce, then stir. Add the shredded chicken and mizuna, and cook briefly until the mizuna is tender.

5

Drizzle the beaten egg over the porridge and turn off the heat once the egg is semi-cooked.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 18g
    Proteína
  • 30g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

This dish is perfect as a light dinner or comforting meal during colder months.You can substitute mizuna with spinach or other leafy greens if unavailable.Adjust the seasoning to your taste by adding more soy sauce or salt.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.