Easiest Way to Recipe Appetizing Chicken veggies brownblack rice porridge postpartum recipe

Without fail cooking ultimate Chicken veggies brown/black rice porridge #postpartum recipe# easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken veggies brown/black rice porridge #postpartum recipe# with 14 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Chicken veggies brown/black rice porridge #postpartum recipe#.

Ingredients all Chicken veggies brown/black rice porridge #postpartum recipe#

1. Prepare : Veggies and chicken.

2. Prepare 4 cup : shredded cabbage.

3. Needed 1 cup : shredded carrots.

4. Prepare 1 cup : shredded funnel head.

5. Prepare 6 : shitake mushrooms, sliced.

6. Needed 3 : garlic, minced.

7. Needed 1/2 tsp : ginger, grated.

8. Prepare 1/2 : red onion, sliced.

9. Needed 1 jar : homemade chicken stock.

10. Needed 1 : chicken breast, baked and shredded.

11. Needed 2 Tsp : chicken fat or sesame oil.

12. Needed : Grains.

13. Needed 2 cups : brown rice and black rice mix 4:1.

14. Prepare 4 cup : water for sprouting.

If all ingredients Chicken veggies brown/black rice porridge #postpartum recipe# it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken veggies brown/black rice porridge #postpartum recipe#

1. Soak wholegrain rice in water overnight to sprout..

2. Wash and chop all vegetables, herbs..

3. Saute all vegetables in chicken fat or sesame oil until aromatic. First onion, carrots, ginger, garlic and funnel, then mushroom and cabbage..

4. Add washed rice and keep sauteeing for a minute to mix. Add chicken stock and 1/2 cup rice wine, optional..

5. Transfer everything to Instant pot max and fill it up with water to the max line (about 16 cups). Choose pressure cook function with max pressure, time 10 minutes, deselect keep warm and choose no venting It would takes about 2 hours to chill until the lid can be opened..

6. Once it's done, you can cook on low saute function for 30 minutes to thicken it up or season with salt and enjoy immediately..

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