Chicken Mushroom Congee

Name: Chicken Mushroom Congee
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 (1 lb) skinless and boneless chicken thigh; 4 shiitake mushrooms; 4 dried scallops (optional); 1 cup jasmine rice; 2 slices ginger; to taste Salt and soy sauce; 8-9 cups liquid (refer to note below); Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldn’t put more than 2 cups of chicken stock; Or simply just use water. I prefer the first option though; Green onions, deep fried Chinese donuts and fried peanuts for garish

I am Yuki @cook_26961090

Congee that you want to eat everyday, not just when you are feeling sick

I am Yuki @cook_26961090

Congee that you want to eat everyday, not just when you are feeling sick

Saved

Ingredients

30 mins

4 servings

1/2 (1 lb)skinless and boneless chicken thigh
4shiitake mushrooms
4dried scallops (optional)
1 cupjasmine rice
2 slicesginger
to tasteSalt and soy sauce
8-9 cupsliquid (refer to note below)
Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldn’t put more than 2 cups of chicken stock
Or simply just use water. I prefer the first option though
Green onions, deep fried Chinese donuts and fried peanuts for garish

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Steps

30 mins

1

Soak both shiitake mushroom and dried scallops over night
2

Put all ingredients into the instant pot
3

Close the lid, venting knob in venting position, then turn venting knob to sealing Position. Select porridge, high Pressure for 20 minutes + Natural Release.
4

Open the lid carefully, add salt/soy sauce for taste.
5

I like it the way it is already. However if you prefer a thicken congee, turn on the Sauté function and stir until the thicken consistency you prefer.