Mushroom Chicken Congee

Name: Mushroom Chicken Congee
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Gruel; 2 pcs Shiitake (dried); a little Chicken breast; Some ginger; Some salt; Some vegetables; 1 tablespoon Corn flour; 1 tsp oil; a little Soy sauce

by Black cat sheriff kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The breakfast is quick to roll the porridge, with tender chicken and mushroom flavor.

Ingredients

Some Gruel
2 pcs Shiitake (dried)
a little Chicken Breast
Some Ginger

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Some Salt

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Some Vegetables
1 tablespoon Corn Flour
1 tsp Oil

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a little Soy Sauce

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Mushroom Chicken Congee

1. Cut chicken breast into thin slices, add a little salt, cornstarch, light soy sauce, and oil, mix well and marinate for a while.

2. Soak dried shiitake mushrooms in advance, shred and set aside, shred the greens and ginger slices.

3. Prepare some white porridge, put it in a boiling pot, add shredded shiitake mushrooms and shredded ginger to boil on low heat and cook for a few minutes.

4. Then add the chicken and stir it with chopsticks.

5. Add the chicken and boil for 1 minute, then add the shredded green cabbage. When the porridge is boiled, add salt and season it out.

Tips:
The chicken breast can also be replaced with lean meat or chicken thighs. It can also be cooked and sprinkled with a little pepper. The dried shiitake mushrooms have a strong flavor. Try not to use fresh shiitake mushrooms.