Chicken and Mushroom Congee
Boost your Immunity with Chicken and Mushroom Congee
Straw mushrooms have a fresh and delicious flavor, but also aid in digestion by invigorating spleen, liver, and stomach functions. In this congee, the pairing of mushrooms with tender chicken and rice can also strengthen the body’s immune system, and as such it is especially suitable for the malnourished individuals.
Advice from the Cantonese Chef
When adding the chicken pieces to the congee pot, make sure the temperature is on high so that the chicken is fully-cooked.
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Ingredients
- 1 pound (500 grams) un-breaded chicken
- 1 cup (200 grams) japonica rice
- 1 ounce (30 grams) dried straw mushrooms
- 1 ounce (30 grams) shiitake mushrooms
Seasonings (all to taste)
- coriander
- green onions
- ginger
- salt
- sugar
- pepper
- corn starch and water
- light soy sauce
- peanut oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash the chicken and cut into small pieces. Marinate in salt, sugar, corn starch and water, light soy sauce, and peanut oil.
- Wash the straw mushrooms and shiitake mushrooms. Soak in water to open up the mushrooms.
- Wash and rinse the rice. Chop the coriander into small pieces. Slice the green onions, ginger, straw mushrooms, and shiitake mushrooms into thin shreds.
- Pour the rice into a pot of water and bring to boil. Once boiling, turn down to low heat and cook until a thick porridge is formed. Add in the shredded mushroom and continue to cook for a short time.
- Add in the chicken and continue to cook. Add salt, green onions, ginger, and pepper to taste. Finally, sprinkle the chopped coriander over top.