Chicken, Corn, and Mushroom Congee

Name: Chicken, Corn, and Mushroom Congee
Cuisine: American
Ingredients: 1/2 rice cup (about 3.5 oz/100 grams) uncooked white rice; 3.5 oz (100 grams) chicken breast; 5.3 oz (150 grams) corn kernels; 1 oz (30 grams) carrot; 3 shiitake mushrooms; 1 green onion; 1 piece ginger, minced; Fried dough sticks (youtiao), as needed; 1/2 teaspoon sesame oil; 1 teaspoon cornstarch; 1/2 teaspoon salt; 1/2 teaspoon salt

凱茜媽咪の廚房 @Kathy_kitchen

A nutritious chicken, corn, and mushroom congee that's perfect for picky eaters or anyone with a small appetite—everyone will want another bite! It's quick and easy to make, with tender chicken and a delicious aroma.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

1/2rice cup (about 3.5 oz/100 grams) uncooked white rice
3.5 oz (100 grams)chicken breast
5.3 oz (150 grams)corn kernels
1 oz (30 grams)carrot
3shiitake mushrooms
1green onion
1 pieceginger, minced
Fried dough sticks (youtiao), as needed
[Marinade]
1/2 teaspoonsesame oil
1 teaspooncornstarch
1/2 teaspoonsalt
[Seasoning]
1/2 teaspoonsalt

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Steps

1

Prepare the ingredients: Rinse the white rice thoroughly in a strainer.
2

Soak the rice in water mixed with sesame oil for 30 minutes. Soaking the rice in water and sesame oil helps the grains open up and makes the congee creamier.
3

Rinse and soak the shiitake mushrooms, then dice them.
4

Peel the ginger, slice it, then mince it.
5

Pat the chicken breast dry with a paper towel after washing, then dice it. Toss the chicken with the marinade and set aside.
6

Prepare the rest of the ingredients: corn kernels, diced shiitake mushrooms, minced ginger, peel and dice the carrot, wash and slice the green onion, and cut the fried dough sticks into small pieces.
7

Rinse the rice again, drain, and add it to a pot. Add enough water—about 2 to 3 times the amount you would use for regular rice. Once the rice softens, add the diced mushrooms and minced ginger. Season with 1/2 teaspoon salt.
8

After cooking for 20 minutes, add the corn kernels and diced carrot. Bring the congee to a boil over high heat, then reduce to low and simmer. Stir occasionally with a ladle to prevent sticking. Soaking the rice in sesame oil and water helps the starch expand and break down, making the congee easier to digest and absorb.
9

After about 30 minutes of cooking, add the marinated chicken to the pot. Quickly stir with chopsticks to break up the chicken so it doesn't clump together.
10

Continue cooking for 10 minutes until the chicken is fully cooked, then turn off the heat.
11

Ladle the congee into bowls, sprinkle with green onion and fried dough pieces. Enjoy your delicious congee!
12

The smooth, tender texture is great for all ages.
13

[Tip]
* Soaking the rice in water and sesame oil before cooking helps the grains open up and makes the congee creamier.