The characteristic dish of Russian cuisine is the porridge, and not all, but a real. Porridge, flavored not butter and other ingredients that do not cause secretion of gastric juice, delicious and useless. Rinse the groats in cold water to remove all the debris. Soak in the evening in cold water. In the morning rinsed again. In a saucepan, add the boiling water ( in a glass of barley – a little more than a glass of water), add salt and oil. The presence of oil during cooking gives the particle grains to stick together. Fall asleep grits, bring to a boil and cook until thick on low fire under the lid. Needs, evaporated all the water. Then leave to uprawiania, wrapped in a blanket and allow to cool at least 2 hours. I have energy saving pot, blankets and pillows are not needed, she will get the message. Here, our mush is ready, it is now possible to add any additives. And all the forgotten mess, like in the old days it was called "roll-16" becomes a very tasty and enrich and diversify our everyday table.

Prepare additional components. In a pan pour oil, add chopped onion , fry, to prevent any burning.

Cut into strips chicken to onion and continue frying.

Cut the mushrooms and put to the chicken. When excess moisture has evaporated, add the porridge, carefully, evenly stir. To introduce spices and seasoning to taste, let stew on low heat for 15 minutes. At the end to adjust taste.

The gruel is ready. To serve as a separate dish, and not some garnish or additive to the latter. Try it, and maybe open You to a new taste. I have to admit, troublesome, but maybe it's worth it. Bon appetit!!!!