Buckwheat Porridge with Chicken and Onions
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats 1 cup
- Chicken Broth 2½ cups
- Chicken fillet 10 oz
- Onion 1 head
- Vegetable Oil 0 fl oz
- Scallions 1 bunch
- Butter 0 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 microwave-safe container, pour in hot broth, bring to a boil at full power, reduce power to medium, and cook for 5–7 minutes.
Step 3
Rinse the chicken meat and cut it into thin strips.
Step 4
Peel the onion, wash it, slice it into thin half-rings, and heat with vegetable oil at full power for 2 minutes.
Step 5
Add the chicken meat to the onion and cook at full power for 10 minutes.
Step 6
Wash the green onion and chop it finely.
Step 7
Mix the cooked porridge with the sautéed chicken, season with salt and pepper, and add butter.
Step 8
Serve the porridge on plates and sprinkle with chopped green onion.
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