Rice Congee with Leftover Rice
This easy congee recipe turns yesterday’s leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. It's comfort food at it's best!
Servings: 4 servings
Equipment
Ingredients
- 75 gms boneless chicken breast cut into ½ inch cubes
- ¼ cup milk
- 3 dry shiitake mushrooms hydrated
- ½ cup shimeji mushrooms
- 1 carrot cut into semi-roundels
- 3 slices of ginger
- 1 teaspoon chicken broth powder
- ½ teaspoon salt
- ⅛ teaspoon white pepper powder
- 2 ½ cups water
- 2 cups cooked rice
- ½ teaspoon cornflour mixed in 2 tablespoons water
- 1 teaspoon toasted sesame oil
Instructions
- Add chicken cubes to a bowl, add milk and rub the chicken gently with milk to remove the odor. Discard the milk, rinse with water, drain the water and set aside the chicken cubes.
- Slice the shiitake mushrooms into thin slices.
- Heat a pressure cooker, add chicken, shiitake & shimeji mushrooms, carrots, ginger, broth powder, salt, pepper, water, rice, mix well, close the lid and pressure cook until 2 whistles, approx. 7 minutes.
- Let the cooker de-pressurise by itself, open the lid and set the cooker to heat on medium. Add cornflour slurry, mix continuously till it boils and cook for 2-3 minutes.
- Top with toasted sesame oil and serve hot.
Video
Nutrition
Calories: 158kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 458mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2578IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.4mg