{"id":9987,"date":"2020-06-06T15:16:12","date_gmt":"2020-06-06T15:16:12","guid":{"rendered":"https:\/\/redhousespice.com\/?p=9987"},"modified":"2022-06-07T17:05:47","modified_gmt":"2022-06-07T17:05:47","slug":"congee-with-chicken-mushroom","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/congee-with-chicken-mushroom\/","title":{"rendered":"15-minute easy congee with chicken & mushroom (\u9999\u83c7\u9e21\u8089\u7ca5)"},"content":{"rendered":"\n

Hearty and delicious, chicken & mushroom congee is a classic breakfast. Instead of the usual lengthy process, my recipe introduces a quick method to cook it in just 15 minutes. Vegetarian\/vegan adaptation is included.<\/em><\/p>\n\n\n\n

\"two<\/figure>\n\n\n\n
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What is congee<\/span><\/h2>\n\n\n\n

Known as Zhōu(Jook)\/粥<\/em> or Xī Fàn\/稀饭<\/em> in Chinese, congee<\/a> is a classic breakfast dish which is popular across China<\/strong>. Essentially, it refers to rice porridge consisting of white rice cooked in water to a semi-solid consistency. Sometimes, other starchy ingredients are also included, such as millet, mung beans, adzuki beans, sweet potato, pumpkin, etc.<\/p>\n\n\n\n

In northern regions, it’s very common to eat plain congee for breakfast and multi-course dinner as a staple together with Buns<\/em> like Mantou<\/a>, or Bings<\/em> like scallion pancakes<\/a>. <\/p>\n\n\n\n

Whereas in southern China, particularly in Canton\/Hong Kong, congee is often made savoury with meat, vegetables, seasoning and various toppings. Today’s chicken & mushroom congee is a classic example of Cantonese congee<\/strong>.<\/p>\n<\/div>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n
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Rice: type and ratio<\/span><\/h2>\n\n\n\n

Choose white rice<\/h3>\n\n\n\n

Typical Chinese congee calls for white rice<\/strong>. My favourite is Dongbei Da Mi\/东北大米<\/em>, a type of rice from the northeast region of China, of which the kernels are very small and oval-shaped. Japanese rice and Thai jasmine rice also create a great result. Basmati rice is not suitable<\/strong> for making this congee.<\/p>\n\n\n\n

\"Rinsing<\/figure>\n<\/div>\n\n\n\n
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The ideal ratio<\/h3>\n\n\n\n

My recommended rice-to-water ratio is 1: 6 by volume<\/strong>. That is to say, for every cup of rice, you would use 6 cups of water. However, please be aware that there are two factors that might encourage you to alter it a little.<\/p>\n\n\n\n