Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken mushroom congee. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken Mushroom Congee is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken Mushroom Congee is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have chicken mushroom congee using 10 ingredients and 5 steps. Here is how you can achieve it.
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The ingredients needed to make Chicken Mushroom Congee:
- Get 1/2 (1 lb) skinless and boneless chicken thigh
- Take 4 shiitake mushrooms
- Take 4 dried scallops (optional)
- Get 1 cup jasmine rice
- Take 2 slices ginger
- Take to taste Salt and soy sauce
- Prepare 8-9 cups liquid (refer to note below)
- Take 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
- Take Green onions, deep fried Chinese donuts and fried peanuts for garish
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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.
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