Good Lifestyle

Need a comforting, a tasty thick porridge bowl? Look no further than this congee. Packed with chicken and edamame, it is a great option for lunch or dinner. You can easily do it before and reheat it, the step to save crisp mushrooms just before serving.

The base of the slurry uses both long brown grain and grain rice short-short white grain white rice adds smoothness and body while the brown rice adds a hazelnut flavor and the abundance of nutrition. And there is a little ginger and shallots there for the depth of flavor. Garnish with sesame oil if you can really make a difference!

Give 2 to 4 servings

Ingredients

2 tablespoons of olive oil
1 inch of ginger fee coin, peeled and cut in thin slices
1 shallot, in thin slices
1/4 short cup of white grain rice
1/2 cup long brown grain rice
4 1/2 Cups Low Sodium Chicken Bouillon or Water
1/2 C SEL Kosher
1 frozen cup EdaMame shelled
2 cups shredded cooked chicken
3 1/2 Oz Maitake, Shiitake or Enoki Mushrooms
1 tablespoon of soy sauce, to taste
1 tablespoon of grilled sesame oil, to taste

How to do it

1. In a pot or Dutch thick bottom, heat 1 tablespoon of olive oil over medium-high heat. Add ginger and shallot and sauté for 2 to 3 minutes, stirring occasionally.
2. Add brown and white rice and cook, stirring constantly for a minute. Add chicken broth and salt. Lower fire, cover half pan and cook for about 1 to 1 1/2 hour or until creamy and thick rice.
3. Turn off the heat and incorporate the edamame and chicken.
4. Just before serving, heating the 1 tablespoon of olive oil remaining in a large nonstick stove over medium-high heat; Make sure you choose a saucepan which is large enough for fungi in a single layer without clutter. Once the oil shimbs, add the mushrooms and cook without stirring for about 5 minutes or until brown and crisp on the bottom. Return mushrooms and cook until the other side is crisp, too.
5. Divide the congee between 2 to 4 bowls, depending on the size of the portions you want, and water uniformly with soy sauce.
6. Garnish with crispy mushrooms and water sesame oil on top.

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