Chicken and Mushroom Congee
The ultimate comfort food for many Asians, congee is a rice porridge that can be eaten at any time of the day. This recipe includes chicken and two types of mushrooms. It's a bit fancier that the ones you normally get at restaurants because I've cooked the rice with ginger and a stock.
Ingredients
- 500 mL warm water
- 12 dried shiitake mushrooms
- 1 cup rice approx. 200g
- 700 g cold water
- 2 tbsp Thermomix vegetable stock concentrate
- 5 cm piece of ginger peeled and cut into 1cm pieces
- 150 g oyster mushrooms cut into 1 cm slices
- 600 g chicken breast thinly sliced
Garnish
- 3 spring onions thinly sliced
- Sesame oil
- White pepper
Instructions
- Soak shitake mushrooms in a bowl with the warm water for 15 minutes
- Rinse rice (1 cup) under cold water and then put into the Thermomix bowl
- Put cold water (700g) and stock concentrate (2tbsp) into the Thermomix
- Cook with the measuring cup (MC) on for 12 minutes | Varoma | Reverse/Speed soft
- Remove the shitake mushrooms from water and gently squeeze the excess liquid back into the bowl; set water aside
- Slice shiitake mushrooms into approximately 1 cm slices
- After the Thermomix stops, add chicken, ginger, shiitake mushrooms, oyster mushrooms and 450g of the mushroom water (top up with tap water if required)
- Cook with the MC on for another 20 minutes | 100C | Reverse| Speed soft; use the spatula to help the ingredients mix together
- Finish by cooking with the MC on for 3 minutes | Varoma | Reverse | Speed 1
- To serve, garnish with spring onions, drizzle with sesame oil and sprinkle with white pepper