Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken mushroom congee. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Mushroom Congee is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken Mushroom Congee is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken mushroom congee using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Mushroom Congee:
- Make ready 1/2 (1 lb) skinless and boneless chicken thigh
- Get 4 shiitake mushrooms
- Make ready 4 dried scallops (optional)
- Take 1 cup jasmine rice
- Make ready 2 slices ginger
- Take to taste Salt and soy sauce
- Make ready 8-9 cups liquid (refer to note below)
- Prepare 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
- Get Or simply just use water. I prefer the first option though
- Make ready Green onions, deep fried Chinese donuts and fried peanuts for garish
Instructions to make Chicken Mushroom Congee:
- Soak both shiitake mushroom and dried scallops over night
- Put all ingredients into the instant pot
- Close the lid, venting knob in venting position, then turn venting knob to sealing Position. Select porridge, high Pressure for 20 minutes + Natural Release.
- Open the lid carefully, add salt/soy sauce for taste.
- 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.
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