Chicken Porridge with Saut Mushrooms

Directions for the saut mushrooms: Heat vegetable oil in a pan over medium high heat. Saut minced garlic until fragrant.

Add mushrooms. Cook until wilted.

Season with oyster sauce, soy sauce, salt, and white pepper powder. Adjust to taste. Remove from the heat. Set aside.

Directions for the porridge: Bring chicken thighs and water to a boil. Remove the chicken thigh and allow to cool. When chicken thighs are cool enough, shred the meat and remove the bones. Strain and set aside 10 cups of chicken broth.

Put the rice in the blender with 1 cup water. Make rough pure rice (not too long so the rice wont be too soft like baby food).

Boil chicken broth. Add rice pure, shredded chicken, and ginger. Bring it back to a boil. Reduce the heat to medium and continue to cook until rice starts to thicken, which may take 20-30 minutes.

Season with salt and white pepper powder. Adjust to taste.

Place the porridge in bowls. Garnish with saut mushrooms, fried wonton wrappers, and green onions. Serve warm. Yum