Ingredients :

• Salty porridge

• 280 g button mushrooms

• 175 g yellow onion

• 100 ml soy cream

• 75 g oat flakes

• 50 g chickpea flakes

• 1 clove smoked garlic

• curry

• turmeric

• flower of salt

• Vegetable broth

• 1 L of water

• 10 g vegetable broth Creamy chicken

• 2 chicken fillets 260g each

• 100 g mustard

• 130 ml soy cream

• 20 g malted yeast

Instructions :

•  Peel and slice the onion. Cut the mushroom stems and cut them into strips. Then peel and press the garlic clove. Add these ingredients to a pot with olive oil and brown them until they are soft.

• At the same time, boil the water with the vegetable stock and mix.

• Add the oatmeal and chickpea flakes to the pot. Mix and let them absorb the flavor of the other ingredients.

• Like a risotto, add the broth ladle by ladle into the pot, making sure the broth evaporates between each addition. Once the broth is finished, you should have a nice creamy porridge.

• Then add the cream, spices and salt to taste. Let it simmer to reduce the cream a little. Set aside The chicken in cream

• Cut the chicken into pieces and brown it with olive oil. Once browned, add the mustard, cream and malted yeast. Mix over low heat so that the meat soaks well.

• In a deep plate, serve the savory porridge with the chicken pieces on top and enjoy.

Trick :

• Feel free to vary the flavors by replacing the oat flakes and chickpeas with other cereal flakes or legumes.