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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
2. 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.
3. Add more water/broth if necessary (for both methods)
4. Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
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