Congee (rice porridge) full of chicken and mushrooms is another comfort food to me. Eaten not only when sick, but whenever you want a yummy one pot meal! I like to make my Congee thick and chock full of ingredients. You can also make seafood, beef or pork versions.
Congee is often sold at dim sum because it’s typically known as a breakfast/brunch dish but I’ve eaten it at any time of the day. It pairs well with Chinese crullers, a fried long savory pastry.
Since I picked up some Vietnamese fried spring rolls at a local shop that day, I decided to eat my Congee with the spring rolls instead. De-lish.
- 10 cups water
- 2 cups shiitake mushroom liquid with mushroom
- 1 knob ginger (about 3 inch)
- 2 lbs chicken thigh, cut into cubes
- 2 in piece of kelp
- 1 1/2 cups of bean sprouts
- 1 Tbs salt
- 1/2 Tbs black pepper
- 2 Asian cups of short or long grain rice (this is smaller than an American U.S. cup)
- Prepare the dried mushrooms by rinsing once in water and then soak in 2 cups of water
- Parboil the chicken by boiling in a separate pot for a few minutes, remove and set aside
- Once the mushrooms start to soften, take your peeled ginger and kelp and begin boiling for 5 minutes in your clean stock pot.
- Place the rice, chicken, mushroom and mushroom liquid into the water and remove the kelp piece.
- Simmer on medium low with a tight fitting lid, stirring occasionally
- The rice will cook and soften after about an hour. (For those who like a more watery thin porridge, cook for shorter time)
- Throw the bean sprouts in when you’re ready to eat as these cook quickly
- Add salt & pepper
- Throw a spring roll on top if you like! ;)