Shredded Chicken Congee Recipes

SHREDDED CHICKEN CONGEE 鸡丝粥

Steps:

• If making own chicken broth, use leftover bones from roast chicken, add water and simmer over stove top for approximately 1.5 - 2 hours, topping up with more water as it dried out.
• Add rice into rice cooker pot and add chicken broth until the desired porridge markings on the rice cooker pot. Stir in the shallot oil too.
• When porridge is cooked, add in concentrated chicken stock and stir well. Add in salt and pepper too if using and mix well.
• Add in shredded chicken breast and close the rice cooker. You can also add in the century egg at this point if you like. Set aside for another 15 mins.
• Serve congee with fried fritters, spring onion and fried shallots.

SHREDDED CHICKEN CONGEE

Steps:

• Place the chicken breasts in a large pot with the water. Set heat on high. After it boils, turn the heat to simmer. Cover and let simmer for 1.5 hours.
• Remove chicken breasts from pot and place on plate. Turn heat back to high and then add cooked rice and stir until all the rice separates.
• While you wait for the porridge to boil again, separate the cooked chicken breasts with a fork into shreds. Add the shreds back into the pot. When porridge boils, turn heat to low, cover and let cook for another 15 minutes.
• Add scallions, soy sauce stir and then salt to taste. Porridge is ready to serve.

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.