Buckwheat porridge casserole with chicken meat

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

Pour the grains into a pot, cover with hot broth, bring to a boil, reduce the heat and cook for 5-7 minutes. Transfer the porridge to a clay pot and finish cooking in a preheated oven.

Wash the chicken meat and cut it into thin strips.

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

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

Wash the green onion and chop it finely.

Grate the cheese on a coarse grater.

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

Beat eggs into the cooled porridge, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.

Sprinkle with chopped green onions before serving.