Shiitake mushrooms contain an anti-tumor component, lentinan, with a molecular weight of 1 million; a component for lowering blood lipids, eritadenine; and adenine and its derivatives. Shiitake mushrooms also contain an anti-viral component, a double-stranded RNA that induces interferon.
Shiitake Chicken Congee
Shiitake Chicken Congee
Method 1
Ingredients:
1. 4 oz (approx. 113g) of chicken breast or thigh meat.
2. 1 oz (approx. 28g) of shiitake mushrooms.
3. 2 oz (approx. 57g) of pearl rice.
4. 1 carrot (approx. 4 oz or 113g).
5. 1 oz (approx. 28g) of corn kernels.
6. Salt to taste.
7. An appropriate amount of shredded ginger. (Add according to personal preference for a fresher, more aromatic flavor).
Instructions:
1. Dice the chicken, carrot, and mushrooms into small pieces.
2. Add 2 jin (approx. 1 kg) of water to a clay pot, add the washed pearl rice, bring to a boil over medium heat, then reduce to low heat and cook for 20 minutes. Add the diced shiitake mushrooms, carrot, and corn kernels, bring to a boil over medium heat, then reduce to low heat and cook for another 20 minutes. Add the chicken, bring to a boil, then cook for about 3 minutes. Add salt to taste, stir, then serve.
Method 2
Ingredients: 1/2 cup of rice, 2 shiitake mushrooms, 1/2 a chicken breast, an appropriate amount of corn kernels, a small piece of carrot, 1 spoonful of salt.
Instructions: 1. Wash the rice, place it in a soup pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat after it starts boiling. After reducing the heat, wash the carrot and shiitake mushrooms. Then, peel the carrot and dice it; remove the stems from the shiitake mushrooms and slice them. Add the sliced shiitake mushrooms to the congee to cook.
2. Wash the chicken breast, and slice it into small pieces with a knife. When the congee in the pot is almost cooked (when the rice grains have bloomed), you can add the corn kernels, diced carrot, and sliced shiitake mushrooms. Stir well and cook for a while. Once they are cooked through, add the sliced chicken breast to the pot, then use chopsticks to separate them and let them cook quickly. Finally, add a little salt to season.
Method 3
Ingredients: 10 dried shiitake mushrooms, about 200g of chicken, an appropriate amount of small dried shrimp, a small bowl of mixed vegetables.
Instructions: 1. Soak the dried shiitake mushrooms overnight, then slice them thinly and set aside.
2. Boil the chicken until cooked, then shred it by hand. Cook a pot of congee in a rice cooker. After 10 minutes, add all the prepared ingredients to the pot to continue cooking. Pay attention to the heat; add water promptly if needed. The bottom of the rice cooker might burn, so stir frequently. Once the rice becomes thick, add an appropriate amount of salt and a little pepper. Taste to see if the flavor is right!
Method 4
Ingredients: 1/2 lb (approx. 227g) of chicken, several shiitake mushrooms, a small head of lettuce, a small amount of shredded carrot and ginger.
Instructions: 1. Cut the chicken into pieces, wash, and soak in water to remove blood. Then marinate with cooking wine, light soy sauce, and salt for 20 minutes.
2. Soften the shiitake mushrooms in warm water, remove the stems, and shred them. Shred the lettuce, carrot, and ginger for later use.
3. Wash the rice and cook the congee. When the congee is about 70% cooked, add the shredded shiitake mushrooms, chicken, and ginger to continue cooking (stir occasionally).
4. Once the chicken and congee are fully cooked, add the shredded carrot and lettuce. Season with a little sugar and a pinch of salt.
Porridge