This was supposed to be a chicken congee but then ended up being just a mushroom congee. Heavy on the ginger, it was excellent! The texture was not as loose as I want, so next time a bit more water perhaps, the measure below is adjusted to reflect this. I didn't add chicken to this but some of the recipes recommend a diced chicken thigh, added at the start, which sounds yum. For seafood, the recipes I read recommended throwing the raw seafood in the last 5 minutes or for 5-10 minutes during the keep warm mode.
Ingredients
- 1 measure rice (for the measures below, 3/4 cup), washed 4 times
- 7 measures water or use guide in rice cooker
- Lots of Shimeji mushrooms
- 2 tablespoons ginger, minced/finely diced
- 2 tablespoons garlic, minced/finely diced
- 2 tablespoons sesame oil
- 3 tablespoons light soy
- 2 tablespoons oyster sauce
- Chicken stock
Method
- Wash the rice and add to the rice cooker
- Add water and everything else
- Cook on porridge setting
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