Buckwheat porridge with chicken and onions

3 servings

45 minutes

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

Energy value per serving

• Calories: 547
• Proteins: 35.2g
• Fats: 19.1g
• Carbohydrates: 60.4g

Ingredients

• Buckwheat groats: 1 glass
• Chicken broth: 2.5 glass
• Chicken fillet: 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 microwave-safe container, add hot broth, bring to a boil on full power, reduce power to medium and cook for 5-7 minutes.

   Required ingredients:

   • Chicken broth: 2.5 glasss

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

   Required ingredients:

   • Chicken fillet: 300 g

4. Peel the onion, wash it, cut into thin half-rings, and heat with vegetable oil at full power for 2 minutes.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 25 ml

5. Add chicken meat to the onion and cook on full power for 10 minutes.

   Required ingredients:

   • Chicken fillet: 300 g

6. Wash the green onion and chop it finely.

   Required ingredients:

   • Green onions: 1 bunch

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

   Required ingredients:

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

8. Serve the porridge on plates and sprinkle with chopped green onions.

   Required ingredients:

   • Green onions: 1 bunch