Chicken Congee
with Shiitake Mushroom
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 to 8 servings
As featured in the:
Jan. 26, 2022 Coupon Book
Recipe Category
Enjoy this hearty comfort food on a cold rainy day. Add additional stock or water if necessary, to make the congee to your desired thickness.
Ingredients
1 cup calrose white rice (medium grain)
64 oz. low sodium chicken stock (8 cups)
2 cup water
1 tbsp. chicken or mushroom bouillon powder
1 large white sweet onion (small dice)
1 tbsp. garlic (minced)
1 tbsp. ginger (minced)
1 tbsp. lemongrass (minced)
2 tsp. salt
¼ tsp. white pepper
12 fresh large shiitake mushrooms (stemmed, thinly sliced)
6 chicken thighs (cut into bite size pieces)
8 eggs (cooked to your preference)
½ cup fresh green onion (thinly sliced)
chili garlic oil (optional)
Instructions
In a pot, add rice, chicken stock, water, bouillon, onion, garlic, ginger, lemongrass, salt and white pepper. Stir, cover and bring to a boil. Uncover and reduce heat to medium-low; add in the shiitake mushrooms and chicken thighs and simmer, stirring occasionally, until rice breaks down and mixture is creamy, about 35 to 45 minutes.
To serve, top the congee with a fried egg, garnish with green onions and chili oil. Enjoy!
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 to 8 servings
As featured in…
Jan. 26, 2022 Coupon Book
