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Eat | Food | Thermomix

Chicken and Mushroom Congee

Congee is normally a dish that takes over an hour on the stove and lots of stirring.  The idea is to cook the rice until it comes to a porridge consistency.  The Thermomix is great for making congee because it does the stirring for you and the blades help to break down the rice which reduces the cooking time.

Serves 4-6

Chicken Mushroom Congee | ThermomixIngredients

500mL warm water

12 dried shitake mushrooms

1 cup rice (approx. 200g)

700g cold water

2 tbsp Thermomix vegetable stock concentrate

5cm piece of ginger, peeled and cut into 1cm pieces

150g oyster mushrooms, cut into 1 cm slices

600g chicken breast, thinly sliced


3 spring onions, thinly sliced

Sesame oil

White pepper


1. Soak shitake mushrooms in a bowl with the warm water for 15 minutes

2. Rinse rice under cold water and then put into the Thermomix bowl

3. Put cold water and stock concentrate into the Thermomix

4. Cook with the measuring cup (MC) on for 12 minutes/Varoma/Reverse/Speed soft

5. Remove the shitake mushrooms from water and gently squeeze the excess liquid back into the bowl; set water aside

6. Slice shitake mushrooms into approximately 1 cm slices

7. After the Thermomix stops, add chicken, ginger, shitake mushrooms, oyster mushrooms and 450g of the mushroom water (top up with tap water if required)

8. Cook with the MC on for another 20 minutes/100C/Reverse/Speed soft; use the spatula to help the ingredients mix together

9. Finish by cooking with the MC on for 3 minutes/Varoma/Reverse/Speed 1

10. To serve, garnish with spring onions, drizzle with sesame oil and sprinkle with white pepper

[updated: January 5, 2014]


3 comments on “Chicken and Mushroom Congee

  1. sandy
    March 19, 2014

    How do you double this recipe?

  2. sandy
    March 19, 2014

    Thanks, this looks delicious and easy. How do you double this recipe?

    • ifwehavetoeat
      March 19, 2014

      This recipe will fill most of the bowl, so unfortunately, you won’t be able to double the quantity. The next time I make this, I’ll see if there is room to increase the amount of rice if you want to feed a few more people. Another option might be to steam the chicken in the Varoma to free up room in the bowl. However, it might start to burn on the bottom of the bowl. I’ll experiment and will let you know!

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This entry was posted on July 14, 2013 by in Mains and tagged , , , , , , .
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