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Ingredients and seasonings used in make

1. Prepare Veggies and chicken
2. Prepare 4 cup shredded cabbage
3. Prepare 1 cup shredded carrots
4. Prepare 1 cup shredded funnel head
5. Prepare 6 shitake mushrooms, sliced
6. Use 3 garlic, minced
7. Use 1/2 tsp ginger, grated
8. Use 1/2 red onion, sliced
9. Prepare 1 jar homemade chicken stock
10. Use 1 chicken breast, baked and shredded
11. Use 2 Tsp chicken fat or sesame oil
12. Use Grains
13. Prepare 2 cups brown rice and black rice mix 4:1
14. Prepare 4 cup water for sprouting

Add the vegetables back to the pot (with the chicken), followed by the rice, broth, and fresh thyme. Make sure all the ingredients are submerged in the broth. Bring the broth to a boil. Transfer the rice to a bowl, cover with water.

Instructions to make Chicken veggies brown/black rice porridge #postpartum recipe#:

1. Soak wholegrain rice in water overnight to sprout.
2. Wash and chop all vegetables, herbs.
3. Saute all vegetables in chicken fat or sesame oil until aromatic. First onion, carrots, ginger, garlic and funnel, then mushroom and cabbage.
4. Add washed rice and keep sauteeing for a minute to mix. Add chicken stock and 1/2 cup rice wine, optional.
5. Transfer everything to Instant pot max and fill it up with water to the max line (about 16 cups). Choose pressure cook function with max pressure, time 10 minutes, deselect keep warm and choose no venting It would takes about 2 hours to chill until the lid can be opened.
6. Once it's done, you can cook on low saute function for 30 minutes to thicken it up or season with salt and enjoy immediately.
7. Done and ready to serve!

Add the chopped onions and cook, stirring. Watch pot for the first few minutes; you want the liquid to boil but not boil over. As water evaporates, stir more frequently to prevent sticking. Combine rice, ginger, chicken, chicken broth, water, salt, and soy sauce in the bowl of a slow cooker. Remove chicken about halfway through the cooking time and set aside to cool.

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