Buckwheat porridge with chicken and onions

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

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.

Wash the chicken meat and cut it into thin strips.

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

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

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