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We hope you got insight from reading it, now let’s go back to chicken mushroom congee recipe. To cook chicken mushroom congee you need 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Mushroom Congee:
- Use 1/2 (1 lb) skinless and boneless chicken thigh
- Get 4 shiitake mushrooms
- Provide 4 dried scallops (optional)
- Use 1 cup jasmine rice
- Get 2 slices ginger
- Use to taste Salt and soy sauce
- Provide 8-9 cups liquid (refer to note below)
- Use 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
- Prepare Or simply just use water. I prefer the first option though
- Prepare Green onions, deep fried Chinese donuts and fried peanuts for garish
Instructions 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.
Instead of chicken you can use pork and shred it, like pulled pork, after it is done. Congee, a savory rice porridge, works for any meal. But what makes congee looks so gelatinous? Cantonese Style Chicken and Mushroom Congee (porridge). One hot bowl Chicken Congee (Cháo Gà) which comes from many stunning Vietnamese Chicken Recipes in rainy days is perfect.
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