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Breakfast & Brunch

Chicken-and-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.

Ingredients :

    1 ½ pounds bone-in, skin-on chicken thighs (4 to 5)
    2 cups low-sodium chicken broth
    ¾ 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 ½-inch slices
    Sesame oil and chili sauce, such as sambal oelek, for serving

Direction :

    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.

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