Cook1 hr 30 mins
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
- 1⁄2 cup rice (not quick-cooking)
- 3 -4 cups water (may use chicken/vege broth)
- 2 pieces boneless skinless chicken breasts, cut to thin slices
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 dash black pepper (according to your taste)
- 6 pieces shiitake mushrooms, julienned
- 2 tablespoons scallions, chopped
- sesame oil
- black pepper or white pepper
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Thank you for the recipe! This was really good and easy to follow. I used garlic powder instead of mincing garlic and will try using a garlic press to squeeze out the ginger juice next time instead of mincing ginger. I also used minced pork instead of the chicken. The sesame oil and white pepper at the end is a very good touch and definately enhances flavor.
This was amazing and just what I was looking for! I had a pint of very rich and strong beef Pho broth left over from the night before and added 2 cups of water to use as the liquid to cook the rice. Used garlic powder instead of fresh garlic, like other reviewers, and ended up swapping onion powder for the ginger. My broth was super strong and fragrant so I did not want to over-power it with more ginger. I used Jasmine rice and cooked it in my rice cooker about and hour and a half. I ended up adding an additional cup of water through the cooking process to keep it from becoming too thick. The oyster sauce and splash of sesame oil went perfectly with all the different flavors going on. I also cracked an egg into my bowl and stirred it in until it cooked through. Sometimes a quick 30 seconds in the microwave helps finish cooking the egg if you are unsure that the egg has safely cooked through. I had to use dried shiitake mushrooms since I didn't have fresh. I simply re-hydrated them in boiling water for about 15 minutes and sliced them up and threw them in during the last half hour of cooking. I can't wait to make this with other flavors of stock. It was so comforting on a cold afternoon and can't recommend trying it enough. So easy and rewarding! Thank you for sharing.
I really love this recipe. I made it today for the second time in one week....it has become a favorite...Thanks!!!!