Buckwheat porridge with chicken meat

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

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

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

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.

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

Sprinkle with chopped green onions before serving.