Chicken Congee

Steps

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1. 1
   Soak the rice in water for about an hour to help it cook faster. Also soak the dried shiitake mushrooms in cold water for about an hour.
   ≈0:43
2. 2
   Peel and cut the ginger into thin slivers. Slice the mushrooms very thinly.
   ≈1:17
3. 3
   Cut the chicken breast into thin slivers. Season with white pepper powder, salt, and starch, then add a little oil and mix well (this velveting process keeps the chicken tender).
   ≈1:54
4. 4
   Measure 7 cups of water and 2 cups of chicken stock using the rice measuring cup. Rinse the soaked rice.
   ≈3:23
5. 5
   Bring the water and rice to a boil over high heat, stirring occasionally.
   ≈4:00
6. 6
   Add the mushrooms when the water boils. Reduce heat to low, cover the pot with a small opening to prevent overflow, and simmer for about 40 minutes.
   ≈4:36
7. 7
   After 40 minutes, turn the heat to high and add the seasoned chicken. Cook for 2 to 3 minutes.
   ≈5:40
8. 8
   Add the ginger slivers and salt to taste. You can add more salt to your preference.
   ≈6:19
9. 9
   Serve the congee in bowls, garnish with white pepper powder and chopped green onions, and enjoy.
   ≈6:43