Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a special dish, Chicken Mushroom Congee. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Chicken Mushroom Congee Recipe.
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.
You need 4 of shiitake mushrooms.
It’s 4 of dried scallops (optional).
It’s 1 cup of jasmine rice.
Prepare 2 slices of ginger.
Take to taste of Salt and soy sauce.
It’s 8-9 cups of liquid (refer to note below).
Take 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.
It’s of Green onions, deep fried Chinese donuts and fried peanuts for garish.
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..
