while this isn't a recipe that involves the addition of any Yishi Oatmeal, it is, however, a special recipe to me. It's the Shiitake Chicken Congee my mom would make for me when I was a child. Congee has distinctly Chinese origins and is the perfect cold-weather dish – kind of like oatmeal. It's a comfort food, made with carefully chosen, nutritious ingredients. I hope you enjoy my mother's congee.
INGREDIENTS
1/4 pound boneless, skinless chicken breasts - cut into 1” cubes
1/4 pound shiitake mushrooms - sliced
2 tbsp sunflower oil or olive oil
2 tbsp minced garlic
3 cloves garlic - minced
1 cup jasmine rice
6 cups chicken stock
1 tsp salt - plus more to taste
METHOD
1. Rinse the rice until water runs clear
2. Combine rice and chicken stock in a large pot and bring to a boil
3. Once boiling, give it a stir and simmer the rice, half covering the pot with a lid
4. Heat oil in a skillet over medium/high heat
5. Once oil is hot, add the minced garlic and ginger, cooking for 30 seconds until fragrant
6. Add chicken and mushrooms to the pan, and cook for 2 to 3 minutes, until brown
7. Add 1/2 tsp salt to the pan
8. Carefully transfer everything from the skillet into the rice pot, sprinkling in another 1/2 tsp salt, and stir
9. Let the congee simmer for about 1 hour, stirring occasionally
10. After 1 hour, check the congee to see if consistency is to your liking
11. Stir and taste to add more salt if necessary
12. Spoon into bowls
13. Option to top with sliced scallions, fried shallots, chili oil, and sliced, fried dough sticks
Have takeout or leftover rice? That’s okay. Simmer the congee for 20 minutes instead of an hour. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom.
