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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This comforting congee combines tender chicken, earthy shiitake mushrooms, and fresh vegetables for a creamy, satisfying dish. The rice is soaked beforehand to shorten cooking time and achieve a silky texture, while the chicken is marinated for added flavor. Perfectly simmered with ginger slices and seasoned with salt and white pepper, this congee is a wholesome meal that highlights the natural flavors of its ingredients.
Mushroom Chicken & Vegetable Congee
Ingredient List
1000ml drinking water, 1 cup long...
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1. Prepare all ingredients for later use.
Soak the rice in spring water for 30 minutes to soften the grains and shorten cooking time.
2. Rinse the rice clean, then soak it in natural spring water for 30 minutes.
Bring the spring water to a full boil, then add the soaked rice to prevent sticking to the pot bottom.
3. Dice the chicken breast, add cooking wine, salt, white pepper, cornstarch and sesame oil, mix well and marinate for a while.
Dice the chicken breast, mix well with all marinade ingredients, and set aside to marinate for 10 minutes.
4. Slice shiitake mushrooms, peel and dice carrot, chop celery into small pieces, mince ginger and set aside.
Dice shiitake mushrooms, carrot, and celery into small pieces, and slice ginger thinly.
5. Pour natural spring water into a casserole and bring it to a full boil over high heat.
Simmer the rice on low heat for about 35 minutes until it turns thick and sticky.
6. Add soaked rice and stir briefly, turn to medium-low heat and simmer for about 30 minutes.
Add ginger slices, diced mushrooms, and carrots, and cook for another 5 minutes.
7. When the congee turns thick and sticky, add shiitake mushrooms, carrot dices and minced ginger, stir constantly while cooking to prevent sticking to the bottom of the pot.
Put in marinated chicken cubes, stir gently, and cook until the chicken is fully cooked through.
8. After the vegetables are tender, put in the marinated chicken cubes, stir quickly and cook until the chicken is fully done.
Add celery dices, season with salt and white pepper, stir well, and simmer for 2 more minutes before turning off the heat.
9. Add chopped celery, bring to a boil and turn off the heat immediately.
10. Season with salt and white pepper according to personal taste, then serve.
Tips
1. Soak rice in natural spring water for half an hour before cooking, which shortens cooking time and makes the congee softer and creamier. Always boil water first before adding rice to avoid burning the pot bottom.
2. The perfect water-to-rice ratio for congee is 4:1. Add more water if you prefer a thinner texture.
3. Office workers can use the timer function of a rice cooker to cook plain congee overnight, then add prepared toppings in the morning for a quick breakfast.
4. You can also blend leftover rice with natural spring water into rice puree to make this congee much faster.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
Want to keep this recipe for later? We can email it to you!
The ideal water-to-rice ratio for congee is 4:1. Add extra water if you prefer a thinner texture.
Office workers can use the rice cooker timer function to cook plain congee overnight, then add prepared toppings in the morning for a quick breakfast.
You can also use leftover rice blended with spring water into rice puree to make this congee much faster.
Can I use a different type of rice?
Yes, you can use short-grain or jasmine rice, but the texture may vary slightly.
How can I make the congee thinner?
Add more water during cooking or after the congee is done to achieve your desired consistency.
Can I substitute chicken with another protein?
Yes, you can use pork, tofu, or seafood as alternatives to chicken.
What if I don’t have spring water?
You can use filtered or tap water instead; spring water is optional for this recipe.
Can I make this congee vegetarian?
Yes, omit the chicken and use vegetable stock instead of water for added flavor.
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