Best 3 Chicken And Mushroom Congee Recipes
Congee, a comforting and versatile dish made from rice, is a staple in many Asian cuisines. This hearty dish is typically cooked with water or broth, resulting in a thick and porridge-like consistency. In this article, we present a delectable Chicken and Mushroom Congee recipe that combines the savory flavors of chicken, umami-rich mushrooms, and aromatic ginger. This recipe is not only easy to prepare but also highly customizable, allowing you to add your favorite vegetables, herbs, and spices to create a unique and flavorful dish. Additionally, we have included a collection of equally enticing congee recipes, each offering a distinct taste experience. From the classic Cantonese-style congee with preserved egg and century egg to the hearty Szechuan-style congee with pickled vegetables and chili oil, there's a congee recipe here to satisfy every palate.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN-AND-MUSHROOM CONGEE
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
- Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
- Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS
Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
- Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better your congee will taste. Look for fresh, plump chicken breasts or thighs, and use a variety of mushrooms, such as shiitake, oyster, and cremini.
- Soak the rice before cooking: Soaking the rice for at least 30 minutes will help it to cook more evenly and give it a creamier texture.
- Use a good-quality chicken broth: The chicken broth is the base of the congee, so it's important to use a good-quality broth. You can make your own chicken broth, or use a store-bought broth that is low in sodium.
- Don't overcook the congee: Congee should be cooked until the rice is tender and creamy, but not mushy. Overcooking will make the congee gluey and unappetizing.
- Season the congee to taste: Once the congee is cooked, season it to taste with salt, pepper, and other seasonings, such as ginger, garlic, and green onions.
- Serve the congee with your favorite toppings: Congee is traditionally served with a variety of toppings, such as soy sauce, sesame oil, chili oil, and fried shallots. You can also add other toppings, such as hard-boiled eggs, roasted peanuts, or shredded chicken.
Conclusion:
Congee is a delicious, comforting, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make a perfect pot of congee every time.
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