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Gallery Chicken-and-Mushroom Congee Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds bone-in, skin-on chicken thighs (4 to 5) 2 cups low-sodium chicken broth 3/4 cup short-grain white rice, such as arborio 1 (2-inch) piece ginger, peeled and halved lengthwise 4 scallions, white and light-green parts separated from dark-green tops Kosher salt 6 ounces shiitake mushrooms, stemmed and cut into 1/2-inch slices Sesame oil and chili sauce, such as sambal oelek, for serving
Cook’s Notes Use short-grain rice, such as arborio, for a creamier porridge. Long-grain rice, like basmati or jasmine, yields a thinner texture.
Gallery Chicken-and-Mushroom Congee Credit: Lennart Weibull
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Chicken-and-Mushroom Congee Credit: Lennart Weibull
Chicken-and-Mushroom Congee
Credit: Lennart Weibull
Chicken-and-Mushroom Congee
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken thighs (4 to 5) 2 cups low-sodium chicken broth 3/4 cup short-grain white rice, such as arborio 1 (2-inch) piece ginger, peeled and halved lengthwise 4 scallions, white and light-green parts separated from dark-green tops Kosher salt 6 ounces shiitake mushrooms, stemmed and cut into 1/2-inch slices Sesame oil and chili sauce, such as sambal oelek, for serving
Directions
In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.
Cook’s Notes Use short-grain rice, such as arborio, for a creamier porridge. Long-grain rice, like basmati or jasmine, yields a thinner texture.
Cook’s Notes
Use short-grain rice, such as arborio, for a creamier porridge. Long-grain rice, like basmati or jasmine, yields a thinner texture.
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All Reviews for Chicken-and-Mushroom Congee
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
