Shiitake Mushroom and Chicken Congee

Flavor: Other; Cooking Method: Boil; Time: 45 minutes; Difficulty: Easy.

Detailed Steps for Cooking Shiitake Mushroom and Chicken Congee

Prepare all ingredients, thaw the chicken breast in advance, and soak the dried shiitake mushrooms in water.

After soaking, wash the shiitake mushrooms and slice them, chop the spring onions, wash and cut the chicken breast into small pieces, season with a little salt, white pepper powder, and cornstarch, mix well and set aside.

In a clay pot, add water and bring to a boil over high heat. To make a delicious and thick rice congee, this step is crucial, be sure to bring the water to a boil first.

Once the water is boiling, add the rinsed small fresh rice, stir with a rice spoon a few times to prevent sticking to the bottom of the pot. The small fresh rice is fragrant, and you can smell the aroma as soon as you uncover the pot.

After adding the rice and it comes to a boil, reduce the heat to the lowest setting, cover the clay pot, then cover with a pressure lid, and simmer on low heat for about 10 minutes.

When the rice has started to bloom, add the sliced shiitake mushrooms and continue cooking.

After a few minutes, add the marinated chicken pieces, stirring with a rice spoon while adding to prevent the chicken from sticking together.

After adding the chicken, stir the rice congee frequently. Once the chicken has completely changed color, turn off the heat, sprinkle with a little spring onion and salt for seasoning.