CHICKEN AND MUSHROOM CONGEE

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.