Main Ingredients:
Chicken thigh: 1; Mushrooms: as needed; Carrots: as needed; Celery: as needed; Rice: as needed.
Additional Ingredients:
Salt: as needed; Cornstarch: as needed.
Flavor: Original; Cooking Method: Boil; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Chicken and Mushroom Congee
Wash and peel 1 chicken thigh.
Separate the meat from the bones, and dice the chicken. Slice the ginger.
Put everything in a bowl, add salt and a little cornstarch, mix well, refrigerate for at least 2 hours to marinate.
Cut the carrots into cubes and the celery into pieces.
Start cooking the rice in a pot.
Once the rice is boiling, add the chicken bones first.
Soak the mushrooms in warm water, wash and slice them.
Fry the mushrooms until cooked, add a little soy sauce.
Add the fried mushrooms to the rice and continue cooking.
When the rice is almost cooked, add the carrots.
Once the rice is cooked, add the chicken.
Adjust the salt to taste, add the celery pieces, and it’s ready to serve.
