Soak the shitake mushrooms in water for at least 30 minutes. Then slice the mushrooms in 1cm thick.
In a large pot, add oil and fry garlic until fragrant. Add the chicken drumsticks and ginger and cook for a couple for about 2 minutes. Add the onion, mushroom and chicken stock. Bring the pot to a boil and reduce the heat to a gentle simmer. Let the chicken cook for 25 minutes or until chicken is cook, skimming off the impurities. Once cooked remove the chicken from the stock and let it cook. Shred the chicken into pieces.
In a saucepan, fry the rice over the low heat until fragrant. Bring the stock pot to boil and add the rice. Bring the pot to a simmer and cook for about 30 minutes, stirring regularly. If the congee is too thick add more hot stock or hot water. The congee will thicken up when cool. Taste test and add more seasoning according to taste. Add the shredded chicken pieces to the congee pot if not using to make a salad. Remove congee from heat.
Serve congee hot in bowls, add pepper and garnish with cilantro and spring onions. Serve with fried dough sticks.
Originally Submitted
3/12/2011
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