Description of the preparation:
Optionally, when serving, you can add a little sour cream or classic yogurt without additives, if such ingredients are not prohibited by the diet. It is permissible to boil porridge and fillets in advance and store them in the refrigerator, heating for lunch or dinner.
Prepare the indicated ingredients.
Wash the chicken fillet in water, clean the cores and films, put in a pan. Pour in water, pour a couple of pinch of salt and lay out bay leaves. Boil the fillet for 30 minutes, removing the resulting foam with a slotted spoon.
Sort buckwheat, rinse in water several times. Pour it into the pan, add a couple of pinch of salt there. Pour in warm water and boil for 15-20 minutes on moderate heat. Then turn off the heat, cover the container with a lid and leave the porridge for steaming for 5-10 minutes.
After the specified time, the porridge will be completely ready.
Chicken fillet will be completely boiled and tasty. Remove it from the broth – remove the broth.
Put the buckwheat porridge on a plate, cut the fillet into slices. Serve the dish hot.
Categories: Diet recipes