Ingredients
serving size: 2 adults + 2 kids
Ingredients:
2 cups of cooked, leftover rice
1 lb of chicken thigh (~3 pieces)
1/2 of zucchini
1-2 whole carrot
Mushrooms of choice
3-4 cloves of garlic
4 cups of water (3 to cook with and 1 to add later)
2 seafood stock coins
3 tbsp of sesame oil
Directions
1. Add all porridge ingredients to the rice cooker (chicken thigh, zucchini, carrot, mushrooms, garlic, water and seafood stock coins) with your leftover rice.
2. Close the lid and cook on Porridge mode – if you don’t have this mode, it’s LOW pressure cook for 40 minutes.
3. When the cooking cycle is complete, open the lid and gently break the vegetables and chicken thigh into smaller pieces. I also love to mash all the cooked garlic cloves for flavor. Add the extra cup of water to soften the porridge texture.
4. Add 3 tbsp of sesame oil and salt + pepper to taste.
