mushroom and shredded chicken porridge

How to Make Delicious Shitake and Chicken Congee

Shitake and chicken congee is a comforting, nutritious dish perfect for any meal. Here’s a simple step-by-step guide to make it from scratch.

Ingredients:

1 cup rice (preferably jasmine or short-grain), rinsed

500ml chicken broth (or water + 1 tsp chicken powder)

100g chicken breast, shredded

5-6 dried shitake mushrooms, soaked and diced (reserve soaking liquid) 1 tbsp soy sauce ½ tsp white pepper 1 tsp sesame oil Salt to taste Garnishes: chopped scallions, cilantro, or fried shallots.

Instructions:

1. Prepare the base: Rinse rice and cook in chicken broth (or water) with a pinch of salt in a pot. Bring to a boil, then simmer on low heat for 30-40 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.

2. Cook the toppings: While the congee simmers, shred the cooked chicken breast (pan-fry or boil first for tenderness). Soak dried mushrooms in warm water for 20 minutes, then dice, reserving the liquid for extra flavor.

3. Combine: Add the diced mushrooms and shredded chicken to the congee. Stir in 2 tbsp of mushroom soaking liquid, soy sauce, and white pepper. Simmer for 5-10 minutes until heated through.

4. Season and serve: Drizzle with sesame oil, adjust salt if needed, and garnish with scallions or cilantro. Serve hot for a warm, satisfying meal.

This congee is versatile—add carrots, corn, or a beaten egg for extra texture. Enjoy its umami-rich flavor and comforting texture!