Main Ingredients:
Chicken breast: as needed.
Additional Ingredients:
Salt: as needed; Cornstarch: as needed; Spring onion: as needed; Thai fragrant rice: as needed; Broth: one bowl; Shiitake mushrooms: as needed.
Taste: Savory; Method: Boil; Time: Twenty minutes; Difficulty: Moderate.
Detailed Steps for Cooking Shiitake Mushroom and Chicken Congee
Thinly slice the chicken breast, mix with a small amount of salt, cornstarch, and water until well seasoned. Soak the shiitake mushrooms until dry, wash and cut into shreds, finely chop the spring onion, use an appropriate amount of Thai fragrant rice, one bowl of broth (bone broth or chicken broth both work).
Rinse the rice and place it in a clay pot, add half a pot of water, then pour in the broth and add the shiitake mushroom shreds.
Cover the pot and bring to a boil over high heat.
Once boiling, add a spoonful of salt and stir well. Reduce heat to the lowest setting, and cook with the lid slightly ajar using two chopsticks to prop it up (this helps retain most of the steam for faster congee cooking without splattering everywhere). Remember to open the lid every 5 minutes, and use a ladle to stir the bottom of the pot to prevent sticking.
After cooking for about 15-20 minutes, the congee should be thickened. If you find the water evaporating quickly but the rice is not fully cooked, you can add some chicken bouillon and white pepper for seasoning, then sprinkle with chopped spring onions.
Serve in bowls and enjoy.
