Shredded chicken porridge with mushroom

1

Cut the chicken breast into thin threads, add a small amount of salt, cornstarch and water, mix well until taste. Wash and dry mushrooms, pinch dry with water, shred, finely chop into bits, appropriate amount of Thai basmati rice, and a bowl of stock (bone soup or chicken soup).

2

Wash the rice thoroughly and place it into a casserole, add half a pot of water, then pour in the stock, and add shredded mushrooms.

3

Cover and bring to a boil over high heat.

4

After boiling until it boils, add a spoonful of salt and stir well, change the heat to a minimum, and use two chopsticks to hold the lid of the pot so that it can cook slowly (the advantage of this is that it can retain most of the steam so that the porridge can cook quickly, but it will not let the porridge water splash everywhere). Remember to open the lid every 5 minutes and shovel the bottom of the pot with a spoon to prevent the bottom of the pot from getting stuck.

5

After cooking for about 15-20 minutes, the porridge is already cooked very thick. In the middle, if you feel that the water is drying quickly and the rice is not too bad, you can. Add appropriate amount of chicken essence and white pepper to taste, sprinkle with chopped green onion.

6

Pour into a bowl and serve.

This congee is savory, aromatic, and rich; it is a truly delicious dish. I have just a few more points to mention here: 1. For the mushrooms in this congee, you must choose dried shiitake mushrooms instead of fresh ones. Dried mushrooms have a richer flavor, whereas fresh ones do not make the congee savory enough; 2. Authentic Chaoshan clay pot congee requires the addition of shredded ginger. However, I didn't include it because my son doesn't like the taste of ginger. I suggest that you add it when making it, as it enhances the umami and flavor; 3. My child is almost three and a half years old, so the ingredients don't need to be cut too finely; slicing them into strips is fine. However, if you are making this for younger children, it is best to mince the mushrooms and chicken. This makes it easier for them to chew. Note, however, that the cooking time for minced meat should be shorter; basically, add it once the pot is boiling, stir it twice, and then turn off the heat. Moms, please take note of this; 4. Cooking congee is different from stir-frying or making soup. Since it is meant to be eaten in large mouthfuls as a staple food, the seasoning must not be heavy. The amount of salt, chicken essence, and white pepper should be 1/2 or 1/3 of what you would usually use for cooking a dish. If it is too salty, it loses its savory quality. Please remember this