Q: Can I use fresh mushrooms instead of dried ones for this recipe?
A: Yes, fresh mushrooms can be used and they often enhance the flavor of the congee.
Q: What type of rice is best for this congee?
A: A mix of white rice and millet is recommended for a smooth and creamy texture.
Q: Is it necessary to use chicken leg meat?
A: Chicken leg meat is preferred for its tenderness, but other cuts can be used if needed.
Chicken and Mushroom Congee
Notes
Ingredients:
- Chicken leg meat: 1 piece
- Dried mushrooms (fresh mushrooms preferred): as needed
- Tai Tai Le cooking wine: 1 spoon
- Ginger slices: 3 pieces
- Salt: 3g
- Tai Tai Le chicken juice: 10ml
- Pepper powder: as needed
- Celery: 6 stalks
- White rice and millet: 120g
- Lukewarm water: as needed
- Prepare all ingredients.
- Cut the chicken leg into small pieces, blanch in cold water, then mix with a little cooking wine.
- Rinse the rice, millet, and mushrooms. Add these along with the chicken leg meat and ginger slices into the congee pot.
- Add an appropriate amount of lukewarm water.
- Cook the congee using the porridge setting on your cooker.
- Once cooked, add an appropriate amount of celery.
- Season with pepper, a little salt, and chicken juice.
- Serve the chicken and mushroom congee.
- High in protein from chicken meat
- Rich in carbohydrates from rice and millet
- Contains vitamins and minerals from mushrooms and celery
- Low in fat
