Stewed buckwheat with chicken breast and mushrooms in a multicooker-pressure cooker Steba DD1

Stewed buckwheat with chicken breast and mushrooms in a multicooker-pressure cooker Steba DD1

Category: Meat dishes

Kitchen: Russian

Ingredients
buckwheat	3 mstk
chicken breast	900-1000g
mushrooms	400-500g
bulb	2 pcs
carrot	2 pcs
bouillon	2.5 mstk
cream	400ml
butter	50-60g
salt, seasonings

Cooking method

• Peel the onions and carrots, finely chop the onion, three carrots on a grater. We turn on the "Roast" for 22 minutes, after the start of the countdown, put the butter, onions and carrots (first separately, then mix), fry for 5 minutes. Add mushrooms. I have freshly frozen chanterelles, blackberries and butter, thawed in the microwave, but you can also soaked dry. Fry for up to 20 minutes of the program. At this time, cut the chicken breast into stripes, salt, add seasonings (I have dill, juniper, garlic, pounded in a mortar), put in a bowl on fried mushrooms with onions and carrots, fry for 2 minutes until the end of the program. Pour the washed buckwheat on top. Broth (I have chicken, but you can use any or just water with a bouillon cube) and cream (I have 20%) heat to a boil and pour into a bowl. We close, the "languor" mode 88 * 1.5 hours.
• It turned out to be very tender meat, in consistency it practically does not differ from mushrooms, and buckwheat is crumbly.
• Before that, I did the same, but poured it with cold broth with cream, turned on the "Porridge" program for 0.7 1 minute, then "languor" for 1.5 hours. It turned out well too, but the breast was a little drier, and the buckwheat was more boiled.

Time for preparing:

22min + 1.5h

Cooking program:

Roasting, Simmering

Note

STEALING is a type of thermal processing of products. By stewing, or prolonged stewing, dishes of meat, vegetables, fish were prepared in a Russian oven at a slowly falling or constant temperature that remained for a long time. Dishes prepared this way are delicious. Imitation of simmering in the oven with periodic addition of boiling water to the dish (which prolongs the stewing) does not give such an effect.

Similar recipes

Granola with green buckwheat (Alycha)

Buckwheat with vegetables "Krasnaya Gorka" (Luysia)

Buckwheat with mushrooms and celery in a multicooker Polaris PMC 0517AD (Nuta_)

[Linadoc]

Linadoc, thanks for the recipe. Very important - I was just thinking how else to cook the breast. But it won't work with mushrooms - we don't have such a variety. We'll just have to take mushrooms.

I made it according to this recipe, I liked it, and the porridge is boiled in moderation and the chicken breast is tender and not dry. I will repeat it from time to time (especially when you need to cook something faster and more satisfying). Yes, I cooked with champignons, they did not spoil the taste (there is nowhere else to take other mushrooms).

I'm glad the recipe came in handy. My family also really liked this option. And mushrooms can be any, or without mushrooms at all.

[Linadoc]

Linadoc, thanks for the recipe, finally went to cook it).

Bon Appetit! It's really delicious, nutritious and simple!

I report: it turned out very tasty, although without mushrooms. Next time I will make chicken with rice and mint according to the same principle)))

very sorry, on duty. Literally 2 minutes are free. Rice and mint are not comrades, but peas, chickpeas, they are comrades with mint. Today I will work, tomorrow I’ll have a vacation, the day after tomorrow I’ll try peas or chickpeas.

[Linadoc]

Linadoc, in general, I suffered to languish breasts. Today I did it without cereals, just in a creamy sauce. This is a head dump.A friend asked to take a little with her, to give my mother a taste, what kind of chicken can it be))).

I strongly agree, the breasts are languishing - a complete fly away! My favorite is the cream and the kim chi sauce. In the first case, season with salt, pepper and pour hot cream. In the second case, mix the sauce with boiling water and pour over the breasts. The first option is for me and the children, the second - for my husband and with him to work.

[Linadoc]

Linadoc, thanks for the recipe! But my SV doesn’t have Vexation mode. Can it be replaced by extinguishing?

Quenching is about 100 *, and languor is 82-88 *. The difference in the result is significant. You can try Heating, it is usually 70 *, but then be sure to fill it with boiling water with cream and the time can be increased to 2 hours. Or maybe 1.5 hours will do, depending on how much. I somehow tried another cartoon in the country - in 1.5 hours on heating everything worked out.

Thank you. I'll try. And then one grandson does not eat buckwheat, and the other does not eat meat. Therefore, you have to invent something.

Try everything the softest and most delicate. Children should like it.

That is precisely why I think how to adapt it to my assistant.

About children - that's for sure)). The youngest and I are just starting to move away from the blender, so she completely masters this stewed chicken with her ten teeth. And those who are older will definitely like it))

Hmmm ...... how delicious. I will definitely try.

Thanks for the delicious recipe!
It turned out great.
A good recipe, for those who "do not really like buckwheat", everything is eaten here without a trace. ...

[Ksyusha]

Ksyusha, I'm glad that the recipe came up. Bon Appetit! Now that we have Shteba DD2, it has become even easier to cook with languor.

[Linadoc]

Linadoc, interested in the recipe. Cooking with or without pressure. I have a Cuckoo SMS-M1051F, I want to cook on a multi-cooker.

[Olga]

Olga, the result is always a complete flight! But, you need to cook without pressure and without boiling !!! That is, do not bring to a boil - if possible, at T from 90 to 95 * C, you can lower it. I get an excellent result at 87-88 * C. Whoever tried it, cooks then more than once!

[Linadoc]

Linadoc, Thank you! In my SV, you can turn off the pressure.

I apologize a lot, I am a reinsurer and I often digest everything, so the question is, exactly at this temperature the meat will cook and, most importantly, will it be disinfected?

[Maryka]

Maryka, the meat will definitely be boiled and disinfected (I kind of know something about this by profession) at T above 70 * C in 1 hour. At T above 70 * C for more than 1 hour, it will become soft, tasty and absolutely safe even for babies.

[Linadoc]

Linadoc, hello, I'll try the buckwheat according to the plan, but I'm only interested, why are blackberry mushrooms?
I hope mushrooms without hedgehogs?
And the mushrooms are already boiled?

[Oksana]

Oksana, blackjack are like chanterelles, but instead of plates under the cap they have spines. People are afraid of them, but in vain - they have anti-cancer activity, and in appearance and taste like chanterelles. I am (modestly so) a certain specialist here and I prefer such tasty and healthy mushrooms to all kinds of little-structured and tasteless boletus and aspen mushrooms.

Oh, I missed, I think I saw these blackberries, but I don't know them. I love green wines.
Are there any pictures? And profile and full face?

[Oksana]

Oksana, there are no pictures, but there are on the internet, maybe mine, I was a curator on this issue in one area five years ago. But they are really easy to identify, but delicious !!! Strong and crunchy!

Thank you Linadoc. So I see that your recipes are always interesting. And I'm still just learning.

[Lina]

Lina, here you are the second person, known to me, who does not fall into a zombie state when he hears the phrase "white go"! For me, a clearing with chanterelles or a stump with mushrooms is better. Or finally a mushroom umbrella, in our village only I collect it, and there are a bunch of them here, 20 meters from the fence. Stupid people!
On business. I'll try to do it on Multipovar, set it to 88 degrees. She does not gain pressure to 100 for me. And then I cooked as recently as yesterday chicken on Meat for 10 minutes, as in the recipe, everything fell apart - bones separately, fibers separately ...

[Veronica]

Veronica, I beg you - me on YOU! This is the first! Second, I LOVE UMBRELLAS !!! This is a separate song and a ready-made bunch of recipes that I am afraid to expose due to misunderstanding due to the ignorance of the zombie population! And in general, lamellar mushrooms are simply incomparable with net ones. About cooking. The chicken, especially the breast, is GREAT when languishing at T below 95 * C. I have a maximum of 88 * C in the DD1 Headquarters. Now I ordered the Headquarters DD2, there you can adjust up to 150 * C. Optimally - 90-92 * С. Everything is ready and tender, and the lamellar mushrooms do not turn into porridge. The main thing here is not to let it boil, but to let it roast like in a Russian oven.

[Lina]

Lina, I agree, and me the same, please! About mushrooms, well, I am one to one! And this comes from my grandmother, who was generally Vitebsk, but then the war, marriage and Moldova. So she taught me everything, as she brought up. Both herbs and mushrooms. In our village, mushrooms have gone in bulk, but not mine. While not mine, we are waiting for rowings with honey agarics. There are still mokruha, too uzhams.
I have MV Brand, which is good there, there is a manual mode, so you can set the temperature from 25 degrees. Sour cream can be made at 35. I was specifically looking for this second, the first is not a Philips pressure cooker, but also nothing.
And the recipes are great! Expose! Well, we are not the only ones who are so stupid, who are not very tubular! At least, hopefully.

[Veronica]

While not mine, we are waiting for rowings with honey agarics. There are still mokruha, too uzhams.

Veronica, similarly! The row is two-color or lilac, honey agarics, blackberries, fox cubs, oyster mushrooms, gray-pink fly agaric, umbrellas - from your favorites. I also respect mokruhs (spruce trees grow on my site together with boletus - even a slanting mow), russula, including greenfinches, caps ... White ones are good when dried. But I respect nigella, milk mushrooms and mushrooms salty and fermented. There was also a ram mushroom, which I fed the whole family. At the beginning of summer, wood chickens fit well into the diet ...

I repeated.

Wonderful buckwheat turned out! Thanks for the recipe!

[Zalman]

Zalman, the beauty!

[Linadoc]

Linadoc, thanks for the recipe I cooked the day before yesterday. I didn't use mushrooms, but still it turned out very tasty

[Natasha]

Natasha, to your health and bon appetit! In DD2 I just do it for 90-92 * From 2 o'clock (depending on the size of the breast pieces) on "languor +".

[Linadoc]

Linadoc, Lina, have you got the boletus? I have frozen whites and chanterelles. I think the white ones will creep into porridge? But from them the dukhman is tastier. Or take a handful of both? What's the best?

Ladies, how do you prepare umbrellas? I like their taste and consistency best when they are quick-fried. In other species, the consistency is doubtful ... Maybe I don't know what?

[Fantik]

Fantik, nothing creeps out of me. And dried white ones are generally super! I haven't written anything about languor for a long time, but I do it regularly. Here are some of the owners of Shteba bought a slow one, but I don’t understand why? I have a ceramic bowl, I dump everything there for the night. Generally fly away! Only I exhibit T = 92-93 * C and that's it.

[Linadoc]

Linadoc, thank you very much !!! the breast came out awesome
for dinner there was pasta with chicken breast in a creamy sauce

I will repeat with buckwheat and tribes)))

[Tatyana]

Tatyana, glad that the recipe came up! Cook for health!

[Linadoc]

Linadoc, please tell me, but without cream, in broth, will there also be such a result of languor?
I have a younger breast lover "without everything"
it went well with cream
I'm thinking about how else to cook on languor, but to diversify the taste

Can any meat be cooked at this temperature, or just poultry?

I have a lot of questions, because I cook almost everything in a pressure cooker and in an oven))
this stewed recipe is a direct opening for me)))

[Tatyana]

Tatyana, it is possible in broth, but softer on cream.
Any meat is so possible, without bones. But I prefer meat sous-vide and at T below 64 * C, that's where the juiciness and softness I do in the same Shtebe. You can also have meat on the bone, but then about 6 hours and in a broth with vegetables, there are also pre-soaked beans and a bunch of spices

[Linadoc]

Linadoc, thank you very much for the advice

[Tatyana]

Tatyana, cook for health!

[Linadoc]

Linadoc, wonderful, easy to prepare recipe! Thanks for the idea. I cooked in MV Element, on the languishing mode, the result was excellent and it was sooooo delicious !!!

[Galina]

Galina, oh, how cool that we managed to adapt to our cartoon! Cook for health!
And I have the overwhelming majority of recipes - clean and all - healthy

[Linadoc]

Linadoc, Linochka, please advise how long to put chicken hangers in Shtebka? I have now marinated them in yogurt, salt and spices - they stand in the refrigerator, I want 90 gr. put, right? But how long - I do not know ... And for the future - the same question about the shins, about the breast, I understood - 2 hours.

[Olga]

Olga, with seeds 2-2.5 times longer. So count on - 4-5 hours. Put it right in the marinade. It will be great.