From redhousespice.com

Easy Congee with Chicken & Mushroom

4 servings · 3 min prep · 12 min cook

Ingredients

For the congee

• 1 cup jasmine rice or short-grain rice
• 6 cups boiling water
• 4 dried shiitake mushrooms, rehydrated and thinly sliced
• ½ teaspoon salt

For the chicken

• 1 piece chicken breast, cut into narrow strips or thin slices
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• ½ teaspoon Shaoxing rice wine
• ½ teaspoon cornstarch
• ½ teaspoon sesame oil
• 1 pinch ground white pepper
• 1 pinch salt
• 1 pinch sugar

Toppings and garnish

• 1 tablespoon minced ginger
• 2 stalks scallions, finely chopped
• 2 boiled eggs, optional
• 4 tablespoon toasted peanuts, crushed, optional

Steps

1. The night before you cook the congee, rinse 1 cup under running water. Drain then put into a container or plastic bag. Freeze overnight.
2. Soak 4 in water overnight.
3. Pour 6 cups into a pot. Put in the frozen 1 cup rice. Add ½ teaspoon salt, mushroom and the 6 cups water in which the 4 mushrooms were soaked (it's full of umami flavour).
4. Once it starts to boil again, turn down the heat to the lowest.
5. Cover with a lid and leave to simmer for 10 mins.

   10 min

6. While waiting for the 1 cup rice to cook, marinate the chicken with 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, ½ teaspoon Shaoxing rice wine, ½ teaspoon cornstarch, ½ teaspoon sesame oil, 1 pinch ground white pepper, 1 pinch salt and 1 pinch sugar.
7. Stir in the 1 piece chicken strips and 1 tablespoon ginger. Cook for 1 min then turn off the heat.

   1 min

8. Leave to sit (covered) for a further 1 min.

   1 min

9. Add the 2 stalks scallions to the congee. Stir well then transfer into the serving bowls.
10. Optional garnish: Top each bowl with half of a hard 2 boiled egg and some toasted 4 tablespoon peanuts. Serve warm.

Nutrition

Per serving

kcal

248

protein

16 g

carbs

39 g

fat

2 g

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