Tuesday, March 13, 2012

Mushroom Porridge & Chicken


Last month, we've attended a Gourmet Abu Dhabi Culinary Masterclass with Chef Daniel Patterson. The session was fun and informative about food, types of ingredients available, a bit of history about his restaurant, his home in California, and most importantly his idea of food.

What we took back with us is a porridge recipe, which is rather interesting and one which I have somewhat modified here with the available ingredients we have and simplified for convenience. I've also added some protein here - chicken -  to make it a savoury course, another modified recipe from my home cooking.

Here are a list of ingredients needed:

For the Porridge:

1. Butter
2. Chopped Garlic
3. Chopped Mushroom & Carrots
4. Rice
5. Mushroom Stock
6. Salt and Pepper
7. Chopped Onions

For the Chicken

1. Chicken Meat (with bone)
2. Shitake Mushroom
3. Potatoes
4. Garlic & Onions
5. Oil & Butter
6. Chicken Stock

Cooking Methods:

Mushroom Porridge 

  1. Heat Butter in Pan - very slow fire and let it melt gradually
  2. When Butter melted, pour in chopped garlic & Onions
  3. Pour in mushroom and Carrots
  4. Add salt to taste
  5. Rest on slow heat to keep warm
  6. In a mortar and pestle, crush the rice grain, but not too fine. This will help to release some of the starch and smoothen the texture of the porridge.
  7. In another pot, pour in rice with water & mushroom stock - boil slow
  8. Add mix of butter, garlic, onions, mushroom and carrots into the pot of water&rice  
  9. Add adequate water to come up with porridge texture
  10. Boil in slow heat till the desire texture is achieved, add more water when necessary.

Shitake Mushroom Chicken:

  1. Boil water and soak the Shitake Mushroom for about 15 min. Removed from water, and chop them into slices.
  2. Chop up potatoes in small cubes
  3. Heat up pan in medium fire
  4. Add butter/oil
  5. Saute Onions and Garlic
  6. Add chicken and saute till brown  
  7. Add water + chicken stock
  8. Add potatoes and chopped shitake mushroom
  9. Boil in slow fire till water becomes thick and well cooked - approx 15-20 min


Serve both warm. Easy and enjoyable!

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