Recipe: Appetizing Chicken veggies brown/black rice porridge #postpartum recipe#

Chicken veggies brown/black rice porridge #postpartum recipe#.

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

  1. Prepare of Veggies and chicken.
  2. It's 4 cup of shredded cabbage.
  3. Prepare 1 cup of shredded carrots.
  4. Prepare 1 cup of shredded funnel head.
  5. It's 6 of shitake mushrooms, sliced.
  6. It's 3 of garlic, minced.
  7. You need 1/2 tsp of ginger, grated.
  8. It's 1/2 of red onion, sliced.
  9. It's 1 jar of homemade chicken stock.
  10. It's 1 of chicken breast, baked and shredded.
  11. Prepare 2 Tsp of chicken fat or sesame oil.
  12. Prepare of Grains.
  13. Prepare 2 cups of brown rice and black rice mix 4:1.
  14. Prepare 4 cup of water for sprouting.

Chicken veggies brown/black rice porridge #postpartum recipe# instructions

  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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