Easy congee with chicken & mushroom (香菇鸡肉粥)
Instead of the usual lengthy process, my recipe introduces a quick method to cook chicken & mushroom congee. Vegetarian/vegan adaptation is included.
- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup jasmine rice (or short-grain rice, see note 1)
- 6 cup boiling water
- 4 dried shiitake mushrooms (rehydrated & thinly sliced )
- 1/2 tsp salt
- 1 pc chicken breast (cut into narrow strips/thin slices)
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp Shaoxing rice wine
- 1/2 tsp cornstarch
- 1/2 tsp sesame oil
- 1 pinch ground white pepper
- 1 pinch salt
- 1 pinch sugar
- 1 tbsp minced ginger
- 2 stalk scallions (finely chopped)
- 2 boiled eggs (optional)
- 4 tbsp toasted peanuts (crushed, optional, see note 2)
Instructions
- 1
The night before you cook the congee, rinse the rice under running water. Drain then put into a container/plastic bag. Freeze overnight.
- 2
Soak dried shiitake mushrooms in water overnight.
- 3
Pour boiling water into a pot. Put in the frozen rice. Add salt, mushroom and the water in which the mushrooms were soaked (it's full of umami flavour).
- 4
Once it starts to boil again, turn down the heat to the lowest.
- 5
Cover with a lid and leave to simmer for 10 mins.
- 6
While waiting for the rice to cook. Marinate the chicken with all the ingredients listed.
- 7
Stir in the chicken strips and ginger. Cook for 1 min then turn off the heat.
- 8
Leave to sit (covered) for a further 1 min.
- 9
Add the scallions to the congee. Stir well then transfer into the serving bowls.
- 10
Optional garnish: Top each bowl with half of a hard boiled egg and some toasted peanuts. Serve warm.