Best Chicken And Mushroom Congee Recipes

Chicken-and-Mushroom Congee image

Provided by Greg Lofts

Time 1h

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs (4 to 5)
2 cups low-sodium chicken broth
3/4 cup short-grain white rice, such as arborio
1 (2-inch) piece ginger, peeled and halved lengthwise
4 scallions, white and light-green parts separated from dark-green tops
Kosher salt
6 ounces shiitake mushrooms, stemmed and cut into 1/2-inch slices
Sesame oil and chili sauce, such as sambal oelek, for serving

Steps:

In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.

Chicken and Mushroom Congee image

Number Of Ingredients 8

1 1/2 pounds chicken breast
2 cups chicken broth low-sodium
3/4 cup white rice(arborio, short grain rice for creamier porridge)
1 piece ginger 2 inch piece, peeled
4 stalks scallions white and light green parts separated from dark tops
6 ounces shiitake, portobello or crimini mushrooms, seemed and cut into 1/2 slices
1 1/2 tablespoons salt
4 cups water

Steps:

In a pot, bring chicken, broth, rice, half of the ginger, scallion white and light green parts, salt and water to a boil. Reduce heat to medium-low. Partially cover and simmer, stirring a few times, until chicken is cooked through, 20 min. transfer chicken to plate.
Increase heat to medium and stir in mushrooms. Boil uncovered until rice breaks down and is creamy, about 20 min. Meanwhile shred meat into bite-sized pieces. Remove ginger and scallions from congee and discard. thinly slice scallion tops, julienne remaining ginger. Stir in chicken meat and any accumulated juices into congee. Serve topped with scallion tops, ginger, sesame oil and chili sauce.