Buckwheat porridge with chicken meat

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 470.2
• Proteins: 21.1g
• Fats: 24g
• Carbohydrates: 45.3g

Ingredients

• Buckwheat groats: 1 glass
• Chicken broth: 2.5 glass
• Chicken: 300 g
• Onion: 1 head
• Vegetable oil: 25 ml
• Green onions: 1 bunch
• Butter: 25 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort, rinse, and roast buckwheat in a dry heated pan.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Pour the grains into a pot, add hot broth, bring to a boil, reduce heat and cook for 5-7 minutes.

   Required ingredients:

   • Chicken broth: 2.5 glasss

3. Transfer the porridge to a clay pot and cook in a preheated oven until ready.

4. Wash the chicken meat and cut it into thin strips.

   Required ingredients:

   • Chicken: 300 g

5. Peel the onion, wash it, slice it into thin half-rings, and fry in heated vegetable oil.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 25 ml

6. Add chicken meat to the onion in the pan and cook over medium heat, stirring for 20 minutes.

   Required ingredients:

   • Chicken: 300 g

7. Wash the green onion and chop it finely.

   Required ingredients:

   • Green onions: 1 bunch

8. Mix the cooked porridge with fried chicken meat, season with salt and pepper, and add butter.

   Required ingredients:

   • Chicken: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 25 g

9. Sprinkle with chopped green onions before serving.

   Required ingredients:

   • Green onions: 1 bunch