Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken mushroom congee. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Today's chicken & mushroom congee is a classic example of Cantonese congee. Boost your Immunity with Chicken and Mushroom Congee. Straw mushrooms have a fresh and delicious flavor, but also aid in digestion by invigorating spleen, liver, and stomach functions.
Chicken Mushroom Congee is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Chicken Mushroom Congee is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken mushroom congee using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Mushroom Congee:
- Get 1/2 (1 lb) skinless and boneless chicken thigh
- Prepare 4 shiitake mushrooms
- Take 4 dried scallops (optional)
- Prepare 1 cup jasmine rice
- Prepare 2 slices ginger
- Make ready to taste Salt and soy sauce
- Get 8-9 cups liquid (refer to note below)
- Make ready Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldn’t put more than 2 cups of chicken stock
- Make ready Or simply just use water. I prefer the first option though
- Take Green onions, deep fried Chinese donuts and fried peanuts for garish
Dine Inn is a one-stop community marketplace that connects the makers and lovers of food. Tuck into a heart-warming home-cooked meal and share your culinary. The base for this mushroom congee recipe gets most of its flavor from the mushrooms, but it's dressed up by the toppings that you choose. But what makes congee looks so gelatinous?
Steps to make Chicken Mushroom Congee:
- Soak both shiitake mushroom and dried scallops over night
- Put all ingredients into the instant pot
- Close the lid, venting knob in venting position, then turn venting knob to sealing Position. Select porridge, high Pressure for 20 minutes + Natural Release.
- Open the lid carefully, add salt/soy sauce for taste.
- I like it the way it is already. However if you prefer a thicken congee, turn on the Sauté function and stir until the thicken consistency you prefer.
Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee. This simple congee porridge recipe is simmered with Chinese sausage. Congee is also known as rice porridge, jook, zhou, xi fan, or even gruel.
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