Chicken Mushroom Congee. Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce.

Cooking congee was a time-consuming task for me until the moment when one of my friends in China taught me a "Quick Solution": freeze the raw rice overnight then cook as usual. Flip the mushrooms and cook until the other side is crispy, too. Top with the crispy mushrooms and drizzle the sesame oil over the top. You can cook Chicken Mushroom Congee using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Mushroom Congee

You need 1/2 (1 lb) of skinless and boneless chicken thigh.
It's 4 of shiitake mushrooms.
It's 4 of dried scallops (optional).
You need 1 cup of jasmine rice.
Prepare 2 slices of ginger.
It's to taste of Salt and soy sauce.
It's 8-9 cups of liquid (refer to note below).
You need of 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.
It's of Or simply just use water. I prefer the first option though.
You need of Green onions, deep fried Chinese donuts and fried peanuts for garish.

RELATED: The easy way to make healthier comfort foods. Nothing is cozier than a bowl of chicken and mushroom congee on a cold day. It is comforting, and it is healing. Congee is normally a dish that takes over an hour on the stove and lots of stirring.

Chicken Mushroom Congee instructions

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..

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. When adding the chicken pieces to the congee pot, make sure the temperature is on high so that the chicken is fully-cooked. Slow Cooker Chicken & Mushroom Congee. Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying Serve it with chicken and soy sauce for a late-night Shanghai-style snack.