Description
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.
1 hr
6 to 8
servings
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
1/4
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)
1/2
cup
fresh green onion
(thinly sliced)
chili garlic oil
(optional)
Prep Time:
15 min
Cooking Time:
45 min
Total Time:
1 hr
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!
