Quick Mushroom Congee Recipes

CHICKEN-AND-MUSHROOM CONGEE

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.

QUICK MUSHROOM CONGEE

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.

MUSHROOM CONGEE

Steps:

• In a blender, add in 1.5 cups of cooked rice and 5 cups of vegetable stock. Blend for 30 seconds or until smooth.
• Add mushroom, ginger, and white parts of the green onion in a pot. Season with 1.5 tbsp of soy sauce and saute for 2-3 minutes or until fragrant.
• Optional- remove half of the mushroom to use as garnish later.
• Next, add another 0.5 cups of cooked rice and saute for 1-2 minutes.
• Pour in the blended rice, season with white pepper, and rest of the soy sauce. And cook for another 2-3 minutes. Depending on your stock, you may need to add more soy sauce.
• Garnish with a drizzle of sesame oil, cilantro, and the rest of the green onion.

MUSHROOM CONGEE (RICE PORRIDGE)

Steps:

• The night beforePrepare the mushrooms and ginger, and store in the fridge.
• In the morningAdd the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours.
• To serve, place your chosen toppings on the table and let everyone make it their favorite way.

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS

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.

MUSHROOM CONGEE

Steps:

• Wash mixture of glutinous rice and long grain under cold running water.
• Heat oil in a stockpot.
• Sauté ginger and garlic for a minute over high heat.
• Add in chopped leeks and mushrooms. Continue sautéing for another minute.
• Add in rice and stir well inside the pot to coat evenly with the oil.
• Pour stock into the pot. Bring to a boil while stirring continuously.
• Turn heat down to a simmer and cook for 20-25 minutes.
• Adjust salt to taste.
• Serve with an optional drizzle of sesame oil.