Mushroom Congee Recipes

MUSHROOM CONGEE (RICE PORRIDGE)

Steps:

• The night beforePrepare the mushrooms and ginger, and store in the fridge.
• In the morningAdd the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours.
• To serve, place your chosen toppings on the table and let everyone make it their favorite way.

CHICKEN-AND-MUSHROOM CONGEE

Steps:

• In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
• Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
• Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.