Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, chicken mushroom congee. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Mushroom Congee is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken Mushroom Congee is something that I’ve loved my entire life.
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce. Put in the frozen rice, mushroom & salt.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken mushroom congee using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Mushroom Congee:
- Make ready 1/2 (1 lb) skinless and boneless chicken thigh
- Take 4 shiitake mushrooms
- Prepare 4 dried scallops (optional)
- Make ready 1 cup jasmine rice
- Prepare 2 slices ginger
- Make ready to taste Salt and soy sauce
- Take 8-9 cups liquid (refer to note below)
- Get Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldn’t put more than 2 cups of chicken stock
- Make ready Or simply just use water. I prefer the first option though
- Get Green onions, deep fried Chinese donuts and fried peanuts for garish
The idea is to cook the rice until it comes to a porridge consistency. The Thermomix is great for making congee because it does the stirring for you and the blades help to break down the rice which reduces the cooking time. Put on and lock the lid, making sure the steam valve is in. Flip the mushrooms and cook until the other side is crispy, too.
Instructions to make Chicken Mushroom Congee:
- Soak both shiitake mushroom and dried scallops over night
- Put all ingredients into the instant pot
- Close the lid, venting knob in venting position, then turn venting knob to sealing Position. Select porridge, high Pressure for 20 minutes + Natural Release.
- Open the lid carefully, add salt/soy sauce for taste.
- I like it the way it is already. However if you prefer a thicken congee, turn on the Sauté function and stir until the thicken consistency you prefer.
Put on and lock the lid, making sure the steam valve is in. Flip the mushrooms and cook until the other side is crispy, too. Congee is an easy and comforting food to have for breakfast. It is a classic dish hailing from China and still enjoyed by many. The chicken, rice, and shiitake mushroom can give both new mothers, or expectant mothers, the necessary nutrition they needed to kick start their day!
So that is going to wrap this up for this exceptional food chicken mushroom congee recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
