Usuba
Wheat porridge with chicken
A thick and hearty porridge made from wheat groats with chicken meat. The dish is prepared by slow simmering over low heat, allowing the groats to fully cook and absorb the meat broth. Served hot with butter.
- Total
- 180 min
- Standard serving
- 295.4 g
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the chicken. Place it in a thick-bottomed pot and cover with cold water (about 3.5 liters). Add wheat groats.
Place on medium heat. After boiling, reduce the heat to minimum. Stir the cereal occasionally to prevent it from burning. Add some butter if needed.
- 2
Step 2
After an hour and a half, remove the chicken from the pot. Separate the meat from the bones and return it to the pot.
Mix well. Continue cooking on low heat, stirring, until a thick porridge-like mass forms.
- 3
Step 3
10 minutes before the end of cooking, salt the porridge and pepper to taste.
- 4
Step 4
Serve hot porridge with pieces of butter or clarified butter.
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