Chicken & Mushroom Congee
Serves 215 mins prep25 mins cook
This chicken & mushroom congee is a comforting version of a classic, simmered with chicken bone broth and finished with chili crunch, fried shallots, and scallions for a cozy bowl.
0 servings
What you need
bunch scallion
clove garlic clove
tsp shaoxing wine
tsp cornstarch
cup bone broth
slice fresh ginger
tsp baking soda
tsp salt
cup rice
Instructions
Thinly slice the chicken and marinate with Shaoxing wine, salt, baking soda, and cornstarch. Cover and set aside. In a pot, add a little oil along with minced ginger, minced garlic, and chopped scallion white. Sauté until fragrant, then add the sliced shiitake mushrooms. Pour in the chicken bone broth and bring to a boil. Add the frozen rice and bring back to a boil again. Cover and simmer on low for 15–20 minutes, stirring occasionally, until the rice breaks down and becomes creamy. Add the marinated chicken and stir well. Cover and cook for another 5 minutes until the chicken is fully cooked through. Garnish with chili crunch, crispy shallots, and scallions before serving.View original recipe