Main Ingredients:
Free-range chicken leg: 1; Farmhouse rice: 150g.
Additional Ingredients:
Shiitake mushrooms: 3; Dried scallops: 30g; Spring onion: as needed; Ginger: as needed; Water: as needed.
Seasonings:
Salt: 1 tsp; Pepper: 1 tsp; Chicken bouillon powder: 1 tsp.
Taste: Savory; Cooking Method: Stewing; Time: Half an hour; Difficulty: Moderate.
Detailed Steps to Make Shiitake Mushroom and Chicken Congee
Having a leftover large chicken leg from last night makes a great congee for the morning.
Prepare an appropriate amount of farmhouse rice.
Ingredients: Dried scallops, shiitake mushrooms, ginger, spring onion.
After washing the rice thoroughly, add an appropriate amount of water and bring to a boil on the stove.
Soak the shiitake mushrooms, then shred the mushrooms and ginger.
Remove the skin from the chicken leg, shred the meat, and keep the bones.
The congee has come to a boil.
Add dried scallops, shiitake mushrooms, and shredded ginger.
Stir with a spoon to prevent sticking to the pot.
Add the chicken bones for a richer flavor and simmer on low heat for 20 minutes.
Cover and simmer on low heat for 20 minutes.
Once uncovered, the congee has thickened; add the shredded chicken.
Season with salt, pepper, and chicken bouillon powder; the chicken leg meat naturally contains chicken fat, so no additional oil is needed.
Once the congee is ready, sprinkle with chopped spring onions and it’s ready to be enjoyed.
The finished dish. Incredibly delicious!
