chicken thigh meat
shiitake (Lentinus edodes), an edible mushroom
yam with a iron club
light soy sauce
|2-3 small spoons|
Chicken extract (optional)
|1 small spoon|
How to make chicken and mushroom congee
Put a few drops of sesame oil in the rice and soak for half an hour. Meanwhile, prepare other ingredients: cut chicken thighs into cubes, add 2 tbsp wine, 2 tbsp light soy sauce and 1 tbsp salt, marinate for half an hour. 4 sliced shiitake mushrooms, 2 peeled and sliced yams, chopped green vegetables, halved and diced carrots and raw vegetables. Slice the ginger.
After about 40 minutes, when the porridge is almost cooked, add the sliced mushrooms, yams, diced carrots, green vegetable stalks and ginger slices. Cover the lid and continue cooking for 20 minutes. (My rice cooker’s porridge mode is on for 1 hour, subsequent to that I turned on the standard cooking mode)
Add the marinated chicken to the pot, add 1 teaspoon of salt, sprinkle with a little chicken broth (or leave it out if you don’t eat MSG), cover and cook for about 10 minutes, then add the vegetables.
When the vegetables are hot, they are ready to eat! Taste the saltiness before serving, you can add more salt if it’s bland.
2. I added 3 spoonfuls of soybean rice to the porridge to make it more tasty. It’s up to you to decide if you want to cook it or not.
3. Since I have an elderly family, I added some vegetables to the porridge and cooked it for a while to get the soft texture. You can increase or decrease the cooking time according to your personal taste and the power of the rice cooker.