Chicken Congee with Mushroom
Chicken Congee with Mushroom is a heartwarming and nutritious dish that’s perfect for any time of day. Combining tender marinated chicken, earthy shiitake mushrooms, and fresh bok choy in a creamy rice porridge, this recipe delivers an irresistible mix of textures and flavors. Enhanced with aromatic ginger, scallions, and sesame oil, this traditional Chinese dish is both wholesome and satisfying.The slow-simmered congee achieves its velvety texture through whisking, while the marinated chicken adds depth and tenderness. Customizable with toppings like deep-fried donut sticks, pickled vegetables, or fermented tofu, this congee is versatile enough for every palate.Whether enjoyed as a comforting breakfast, lunch, or dinner, Chicken Congee with Mushroom is an easy-to-make meal that nourishes both body and soul. Its rich umami flavor and creamy consistency make it a timeless classic in any kitchen.
Equipment
- large pot For simmering the congee.
- Mixing Bowls To marinate the chicken and prepare vegetables.
- whisk For breaking up the rice grains to achieve a creamy texture.
- Knife and Cutting Board: For slicing vegetables and chicken.
Ingredients
- 2.5 cups cooked rice
- 8 – 10 cups unsalted chicken stock
- 6 shitake mushrooms
- 2 bok choy
- ginger julienned
- scallion diced
- 2 tsps salt or to taste
- white pepper to taste
- ½ tbsp sugar
- 1 tbsp sesame oil
To Marinate the Chicken:
- 14 oz chicken breast
- ⅔ tsp salt
- 5 tbsps Chinese cooking wine
- 1 egg white
- 2 tbsps cornstarch
- garlic powder
Instructions
- Bring 8 cups of water to a boil. Add cooked rice and simmer for 10 minutes. To prevent the congee from overflowing, you can place a pair of chopsticks on the pot and put the lid on top of it.
- Slice the chicken breast thinly. Marinade it with salt, Chinese cooking wine, egg white, cornstarch, and garlic powder. Mix this for 5 minutes.
- Slice the mushroom. Chop the baby bok choy. Julienne the ginger. Dice the scallion.
- Add the mushroom slices and the ginger shreds into the rice soup. Season with some salt and sugar to taste.
- Use a whisk to stir the rice soup for a few minutes to break up the grains. The more you stir, the thicker and creamier your jook will come out. Check the consistency of your jook and decide if you need to add more stock or water. If you do, bring the stock or water to a boil on a separate stove before adding.
- Add the marinade chicken to the rice soup. Stir well to make sure they don’t stick together. Turn off the heat as soon as the chicken changes color. Let the rest of the heat to cook the chicken through so you don’t overcook your meat.
- Last, add the baby bok choy, white pepper, sesame oil, and diced scallion. You can serve the jook with deep-fried donut sticks, pickled vegetables or fermented tofu.
Notes
Customizations:
- Vegetarian Option: Omit the chicken and use vegetable stock. Add tofu or extra mushrooms for protein.
- Thicker Congee: Reduce the amount of chicken stock or water used.
- Spicy Twist: Add a drizzle of chili oil before serving for heat.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of water or stock to restore the creamy consistency.
Serving Suggestions:
- Top with sliced scallions, sesame seeds, or a soft-boiled egg.
- Serve alongside pickled vegetables or chili paste for extra flavor.
Cooking Tips:
- Stirring frequently prevents the congee from sticking to the pot.
- Add marinated chicken at the end to avoid overcooking.
Nutrition
Calories: 352kcalCarbohydrates: 42gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 64mgSodium: 1952mgPotassium: 1473mgFiber: 5gSugar: 7gVitamin A: 18795IUVitamin C: 190mgCalcium: 457mgIron: 4mg
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