Colorful Chicken and Vegetable Congee

Name: Colorful Chicken and Vegetable Congee
Total time: 1 h 50 min
Ingredients: 1 cup long-grain rice; 200g chicken breast; 4-5 dried shiitake mushrooms; 1 medium carrot; 3-4 leaves napa cabbage leaves; 3 slices ginger; 2 stalks green onions; 1 tablespoon cooking wine; to taste salt; optional, to finish sesame oil

A comforting bowl of silky rice porridge loaded with tender chicken shreds and vibrant vegetables. Made effortlessly in an electric rice cooker, this wholesome breakfast or brunch dish comes together with minimal hands-on time.

1h 50m

Easy

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This simple congee relies on the gentle, steady heat of an electric rice cooker to transform plain rice into a creamy, comforting porridge. The colorful vegetables add freshness and nutrition, while the chicken shreds provide protein. Feel free to adjust the vegetables based on what you have on hand.

Ingredients

long-grain rice 1 cup

chicken breast 200g

dried shiitake mushrooms 4-5

carrot 1 medium

napa cabbage leaves 3-4 leaves

ginger 3 slices

green onions 2 stalks

cooking wine 1 tablespoon

salt to taste

sesame oil optional, to finish

Instructions

Start the rice

Rinse the rice until the water runs clear. Add to the rice cooker with about 6-7 cups of water. Let it soak for 15-30 minutes, then start the congee or porridge setting. Let it cook for about 1.5 hours until thick and creamy.

Cook the chicken

While the rice is cooking, prepare the chicken. Place the breast in a pot with cold water, add ginger slices, a splash of cooking wine, and a few scallion pieces. Bring to a boil, then simmer for about 10 minutes until fully cooked through. Remove, let cool, and pull into thin shreds.

Prep the vegetables

Rehydrate the shiitake mushrooms in warm water for 20 minutes until soft, then slice thin. Peel and dice the carrot into small cubes. Trim the napa cabbage and chop the tender leaves into bite-sized pieces.

Combine and finish

About 10 minutes before the congee is done, add the chicken shreds, mushrooms, carrot, and cabbage to the rice cooker. Stir well to distribute. When the cycle finishes, season with salt to taste. Serve hot, drizzled with a little sesame oil and topped with sliced green onions.