Chicken And Mushroom Congee Recipes

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CHICKEN-AND-MUSHROOM CONGEE



Chicken-and-Mushroom Congee image

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.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 8

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

Steps:

  • 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.

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS



Instant Pot Congee with Chicken and Mushrooms image

Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

7 cups low-sodium chicken broth
1 cup jasmine rice
1 1-inch piece fresh ginger, peeled and thinly sliced into coins
1 leek, halved lengthwise and thinly sliced (dark green parts separated)
Kosher salt
2 tablespoons vegetable oil
10 ounces sliced shiitake mushrooms
3 cups shredded rotisserie chicken (about 12 ounces)
Soy sauce, for serving

Steps:

  • Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
  • When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
  • Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.

Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams

CHICKEN CONGEE



Chicken Congee image

Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.

Provided by Sara Bonisteel

Categories     breakfast, dinner, snack, soups and stews, main course, side dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 7

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

Steps:

  • Rinse and drain the rice.
  • Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
  • Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams

RICE CONGEE WITH CHICKEN



Rice Congee With Chicken image

Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.

Provided by PetsRus

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 cups good chicken stock
1 cup rice, I prefer short-grain but long-grain works too
4 garlic cloves, crushed
6 ounces fresh shiitake mushrooms, stems removed and sliced (soaked in hot water for 20 minutes also stems removed and sliced) or 12 dried shiitake mushrooms (soaked in hot water for 20 minutes also stems removed and sliced)
1 tablespoon grated ginger
2 cups thin sliced chicken breasts (you can also use cooked chicken, shredded or chopped)
2 cups chopped pak choi (or a mix of these two) or 2 cups leeks, chopped in fine rings (or a mix of these two)
1 tablespoon soy sauce, to taste
1 tablespoon oyster sauce, to taste
salt, to taste
white pepper, to taste
fresh coriander leaves
green onion, chopped
tea marbled egg
finely chopped fresh spinach leaves
chopped chile
egg, thin omelet, cut in fine strips
sesame oil
soy sauce

Steps:

  • Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
  • Add the chicken, shiitake and ginger, and cook for 5 minutes.
  • Add your chosen vegetables cook for another 3-5 minutes.
  • Taste the soup and add soy, oyster sauce, salt and pepper to taste.
  • Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8

QUICK MUSHROOM CONGEE



Quick Mushroom Congee image

It was the night after Christmas and I hadn't eaten all day. Had a hard time trying to swallow with a sore throat and Chinese take-out leftovers was hardly appealing. My mother was forcing me to eat because she thinks a little starvation would destroy the liver so I lower her qualms by deciding to make congee out of already made rice. Since I'm only a college student who's barely beginning to enjoy the pleasures of cooking I don't exactly know my way around the kitchen just yet. This was actually my first attempt at making something else other than eggs. I didn't even know how much rice is in one cup. Luckily, good old mom was there and she taught me how to make congee. It was an awful Christmas but slaving over the stove with her was the happiest moment I had all day and the greatest gift I could've received. Even though this recipe is extremely bland it tasted better knowing I made this with my mother. Happy Holidays, mom. I love you.

Provided by LoneHungryWolf

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup rice (Precooked)
7 cups of boiled water (Or chicken broth)
3 pieces shiitake mushrooms
1 tablespoon ginger, skinned and diced
1 tablespoon garlic, peeled and minced
1 tablespoon corn oil (optional)
1 tablespoon chicken bouillon
1 tablespoon oyster sauce
1 tablespoon soy sauce (Light)
1/2 cup green onion (chopped)
1 dash black pepper or 1 dash white pepper

Steps:

  • Wash the shiitake mushrooms thoroughly and then boiled with warm water for ten minutes or as long as needed until it's soft. Remove stems and slice when done.
  • Put the rice and water into a pot, loosen the rice by separating the grains, and let it boil in high heat for eight minutes. You may have to add more water or broth (Broth will give a more flavorful boost.) if the water is dissolving too fast.
  • TIP: Add a tablespoon of corn oil if you wish the congee to be smoother.
  • Add mushrooms, ginger, and garlic, and stir. Continue boiling for six minutes. Throughout this period, stir often to make sure the rice does not stick to the bottom of the pot.
  • Throw in the rest of the ingredients, stir, and boil for four minutes. Afterwards, lower the heat and let it simmer for two minutes.
  • Serve and sprinkle with garnishes as heart's desired.

Nutrition Facts : Calories 132.5, Fat 0.3, SaturatedFat 0.1, Sodium 271, Carbohydrate 28.9, Fiber 1.2, Sugar 0.5, Protein 3.1

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE



Vietnamese Chicken and Long-Grain Rice Congee image

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Provided by DawnH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

  • Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  • Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  • Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  • Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE



Chicken and Mushroom Juk With Scallion Sauce image

Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.

Provided by Kay Chun

Categories     grains and rice, poultry, soups and stews, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 cup short-grain rice (about 7 1/2 ounces)
1 whole (3 1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving

Steps:

  • In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
  • Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
  • Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
  • Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
  • Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
  • Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

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10 CONGEE RECIPES (+ RICE PORRIDGE IDEAS) - INSANELY GOOD
2022-06-01 Slow Cooker Rotisserie Chicken Congee. Need a new and exciting way to use up leftover rotisserie chicken? Try this slow cooker chicken congee recipe. It takes 20 minutes of prep time or less; then, the slow cooker does all the work. Like several options …
From insanelygoodrecipes.com


MUSHROOM GINGER OATMEAL CONGEE - KETCHUP WITH LINDA
2022-01-18 Make a sunny side-up egg in a medium nonstick skillet over low heat. Crack an egg and add it to the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2 1/2 minutes. To serve: transfer oatmeal congee to a bowl, top with green onion, crispy mushroom, fried egg, and ...
From ketchupwithlinda.com


SIMPLE MUSHROOM CONGEE – SUPPER WITH MICHELLE
2020-04-20 In a medium pot, on a low to medium heat, add in sesame oil, and then add in garlic and ginger and sauté for 3 minutes or so. Then pour in water and rice. Simmer on a low to medium heat (stirring occasionally) for 60 minutes or more depending on …
From supperwithmichelle.com


TOP-RATED CONGEE RECIPES | ALLRECIPES
2021-05-28 In this incredibly easy Chinese fish congee recipe, chunks of white fish are seasoned with fresh ginger, chicken bouillon granules, and green onions, then added to simmering rice until the fish is falling apart. Serve hot with freshly chopped parsley and a sprinkling of salt.
From allrecipes.com


CHICKEN AND RICE RECIPE WITH CREAM OF MUSHROOM SOUP
2022-06-26 Add remaining 1 Tbsp. olive oil in pan and sauté onions, mushrooms and garlic over medium heat. Season with salt, pepper, thyme and garlic powder. Stir and cook for ~5 minutes or until onions become translucent and mushrooms are cooked down. Add the soup & browned chicken pieces in, stir. Add in rice, stir.
From soupnation.net


RED RICE CONGEE WITH CHICKEN, KIMCHI, AND MUSHROOMS RECIPE
2014-12-26 Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. (If using previously cooked rice, place in …
From bonappetit.com


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