CHINESE CHICKEN CONGEE
Steps:
- Wash the rice and then soak with clean water for around 30 minutes.
- Place chicken in a pot with cold water and add 1 green onion and several slices of ginger. Bring to boil.
- After 3-4 minutes, add soaked rice, bring to boil again.
- Transfer the chicken thighs out when you can easily insert a chopstick. Soak in clean water to cool down and then shred by hand or you can mince them.
- Simmer the congee for 1 hour over slowest fire. Serve with your favorite side ingredients.
Nutrition Facts : Calories 449 kcal, Carbohydrate 50 g, Protein 20 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 1126 mg, ServingSize 1 serving
CHICKEN AND MUSHROOMS
A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
- Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium
CHICKEN-AND-MUSHROOM CONGEE
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
- Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
- Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS
Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
- Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
MUSHROOM CONGEE (RICE PORRIDGE)
The base for the congee gets most of its flavor from the mushrooms, but it's actually a plain congee that's dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.
Provided by Kathy Hester
Categories Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- The night beforePrepare the mushrooms and ginger, and store in the fridge.
- In the morningAdd the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours.
- To serve, place your chosen toppings on the table and let everyone make it their favorite way.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 183 kcal, Carbohydrate 37 g, Protein 8 g, Fat 2 g, Sodium 34 mg, Fiber 6 g, Sugar 5 g, SaturatedFat 1 g, UnsaturatedFat 2 g
QUICK MUSHROOM CONGEE
It was the night after Christmas and I hadn't eaten all day. Had a hard time trying to swallow with a sore throat and Chinese take-out leftovers was hardly appealing. My mother was forcing me to eat because she thinks a little starvation would destroy the liver so I lower her qualms by deciding to make congee out of already made rice. Since I'm only a college student who's barely beginning to enjoy the pleasures of cooking I don't exactly know my way around the kitchen just yet. This was actually my first attempt at making something else other than eggs. I didn't even know how much rice is in one cup. Luckily, good old mom was there and she taught me how to make congee. It was an awful Christmas but slaving over the stove with her was the happiest moment I had all day and the greatest gift I could've received. Even though this recipe is extremely bland it tasted better knowing I made this with my mother. Happy Holidays, mom. I love you.
Provided by LoneHungryWolf
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the shiitake mushrooms thoroughly and then boiled with warm water for ten minutes or as long as needed until it's soft. Remove stems and slice when done.
- Put the rice and water into a pot, loosen the rice by separating the grains, and let it boil in high heat for eight minutes. You may have to add more water or broth (Broth will give a more flavorful boost.) if the water is dissolving too fast.
- TIP: Add a tablespoon of corn oil if you wish the congee to be smoother.
- Add mushrooms, ginger, and garlic, and stir. Continue boiling for six minutes. Throughout this period, stir often to make sure the rice does not stick to the bottom of the pot.
- Throw in the rest of the ingredients, stir, and boil for four minutes. Afterwards, lower the heat and let it simmer for two minutes.
- Serve and sprinkle with garnishes as heart's desired.
Nutrition Facts : Calories 132.5, Fat 0.3, SaturatedFat 0.1, Sodium 271, Carbohydrate 28.9, Fiber 1.2, Sugar 0.5, Protein 3.1
CREAMY CHICKEN MUSHROOM RECIPE
Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
- Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.
- Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
- Return chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with chopped parsley and serve warm
Nutrition Facts : Calories 224 kcal, Carbohydrate 4 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
RICE CONGEE WITH CHICKEN
Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.
Provided by PetsRus
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
- Add the chicken, shiitake and ginger, and cook for 5 minutes.
- Add your chosen vegetables cook for another 3-5 minutes.
- Taste the soup and add soy, oyster sauce, salt and pepper to taste.
- Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.
Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8
MUSHROOM CONGEE
Let's be honest, nothing hits the spot more than congee when you are sick, hungover, or not feeling well, but who wants to spend hours in the kitchen when you are not feeling the best? Here is my healthy, delicious, and EASY Mushroom Congee that takes less than 20 minutes. Mushroom congee is vegetarian-friendly, but you can also customize by adding shredded chicken, pork, or century egg.
Provided by Tiffany
Categories Appetizer Breakfast Dinner Main Course Snack Soup
Time 25m
Number Of Ingredients 9
Steps:
- In a blender, add in 1.5 cups of cooked rice and 5 cups of vegetable stock. Blend for 30 seconds or until smooth.
- Add mushroom, ginger, and white parts of the green onion in a pot. Season with 1.5 tbsp of soy sauce and saute for 2-3 minutes or until fragrant.
- Optional- remove half of the mushroom to use as garnish later.
- Next, add another 0.5 cups of cooked rice and saute for 1-2 minutes.
- Pour in the blended rice, season with white pepper, and rest of the soy sauce. And cook for another 2-3 minutes. Depending on your stock, you may need to add more soy sauce.
- Garnish with a drizzle of sesame oil, cilantro, and the rest of the green onion.
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