Chicken Mushroom Congee.
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, chicken mushroom congee. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
Chicken Mushroom Congee is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. Chicken Mushroom Congee is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- {Get of skinless and boneless chicken thigh.
- {Take of shiitake mushrooms.
- {Make ready of dried scallops (optional).
- {Take of jasmine rice.
- {Take of ginger.
- {Prepare of Salt and soy sauce.
- {Make ready of liquid (refer to note below).
- {Take of 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.
- {Make ready of Or simply just use water. I prefer the first option though.
- {Prepare of 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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