Back to 4 servings 1 cup jasmine rice, rinsed and drained 8 cups unsalted chicken stock, water can be used instead; add more to thin 2 dried shiitake mushrooms, soaked in warm water 15 minutes until soft, then sliced 1 inch fresh ginger, julienned thinly 8 ounces boneless skinless chicken breast, sliced thinly 1 tablespoon Shaoxing cooking wine 1 tablespoon cornstarch 1 teaspoon salt, plus more to taste 0.25 teaspoon white pepper, plus more to taste 1 teaspoon sesame oil 2 scallions, thinly sliced, for garnish soy sauce, optional, to season at the table chili oil, optional, a few drops
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1 Step 1: Soak the dried shiitake in warm water for 15 minutes until soft, then drain, discard the stems if tough, and slice thinly. Slice the ginger into thin shreds.2 Step 2: Combine the rinsed rice and stock in a heavy pot and bring to a boil over medium-high heat, stirring a few times to loosen the grains from the bottom.3 Step 3: Reduce the heat to medium-low, partially cover, and simmer for 30 minutes, stirring occasionally to keep the rice from scorching on the bottom.4 Step 4: Add the sliced shiitake and ginger and simmer 10 more minutes, stirring often, until the rice is very soft and the porridge is thick and creamy. Thin with hot stock or water if it is too thick.5 Step 5: Toss the sliced chicken with the cooking wine, cornstarch, salt and white pepper while the congee finishes.6 Step 6: Stir the marinated chicken into the simmering congee, separating the pieces, and cook 3 to 5 minutes until the chicken turns opaque and is cooked through, with no pink inside and juices running clear. Its internal temperature should reach 165°F (74°C).7 Step 7: Turn off the heat, season with more salt and white pepper to taste, and stir in the sesame oil.8 Step 8: Ladle into bowls and top with scallions, with soy sauce and chili oil at the table if wanted.getsaucepan.com/r/0a0c3a30-b4d8-5ad4-b95c-3425663aba40
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