Best Quick Mushroom Congee Recipes
QUICK MUSHROOM CONGEE
It was the night after Christmas and I hadn't eaten all day. Had a hard time trying to swallow with a sore throat and Chinese take-out leftovers was hardly appealing. My mother was forcing me to eat because she thinks a little starvation would destroy the liver so I lower her qualms by deciding to make congee out of already made rice. Since I'm only a college student who's barely beginning to enjoy the pleasures of cooking I don't exactly know my way around the kitchen just yet. This was actually my first attempt at making something else other than eggs. I didn't even know how much rice is in one cup. Luckily, good old mom was there and she taught me how to make congee. It was an awful Christmas but slaving over the stove with her was the happiest moment I had all day and the greatest gift I could've received. Even though this recipe is extremely bland it tasted better knowing I made this with my mother. Happy Holidays, mom. I love you.
Provided by LoneHungryWolf
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the shiitake mushrooms thoroughly and then boiled with warm water for ten minutes or as long as needed until it's soft. Remove stems and slice when done.
- Put the rice and water into a pot, loosen the rice by separating the grains, and let it boil in high heat for eight minutes. You may have to add more water or broth (Broth will give a more flavorful boost.) if the water is dissolving too fast.
- TIP: Add a tablespoon of corn oil if you wish the congee to be smoother.
- Add mushrooms, ginger, and garlic, and stir. Continue boiling for six minutes. Throughout this period, stir often to make sure the rice does not stick to the bottom of the pot.
- Throw in the rest of the ingredients, stir, and boil for four minutes. Afterwards, lower the heat and let it simmer for two minutes.
- Serve and sprinkle with garnishes as heart's desired.
Nutrition Facts : Calories 132.5, Fat 0.3, SaturatedFat 0.1, Sodium 271, Carbohydrate 28.9, Fiber 1.2, Sugar 0.5, Protein 3.1
INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS
Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
- Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams
CHICKEN-AND-MUSHROOM CONGEE
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.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 8
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.
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