How to Make Chicken and Mushroom Congee 🥣 Easy, Comforting, Traditional Recipe | SEASON & SERVE

Pour 1 cup of jasmine rice into a strainer and rinse under cold water until the water runs clear.

Heat a Dutch oven over medium heat and add 1 tablespoon of olive oil.

Add a whole piece of ginger to the hot oil and sauté until fragrant, without browning it.

Add the washed jasmine rice to the pot and toast it slightly for flavor, ensuring it doesn't turn golden brown.

Spread the rice into an even layer and let it cook for about a minute, flipping it a couple of times to toast evenly.

Prepare chicken stock by mixing 1 heaping tablespoon of Better Than Bouillon with 10 cups of water.

Once the rice is slightly crispy and fragrant, add the prepared chicken stock to the pot and stir.

Bring the mixture to a boil, then reduce the heat to medium-low, cover, and set a timer for 15 minutes, stirring occasionally to prevent sticking.

While the congee cooks, soak 2 medium dried shiitake mushrooms and wood ear mushrooms in warm water to rehydrate them.

After 15-20 minutes, check the congee; it should be thick and the rice overcooked, stirring to achieve a thick soup consistency.

Add the rehydrated mushrooms to the congee and stir to combine.

Equipment Needed

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