DIY Sesame Chicken and Mushroom Congee
with Hard-Boiled Eggs and Fresh Ginger- Egg
- Wheat
- Soy
- Sulphites
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Congee is a savoury rice porridge that is popular throughout Asia and is known for being hearty, nourishing and comforting. Our twist is made with earthy mushrooms, jammy egg, crispy shallots and aromatic sesame oil.
Ingredients
270 g
Chicken Thighs
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Mushrooms
30 g
Ginger
1 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Pat chicken dry with paper towels.
- To a foil-lined baking baking sheet, add chicken. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 10-12 min, flipping halfway through, until golden and cooked through.**
- To a large bowl, add chicken. Use 2 forks to shred. Set aside.
- Meanwhile, once the water is boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for runny yolks, or 9 min for set yolks.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve egg. Season with salt and pepper.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate ginger.
- Thinly slice green onion.
- Using a strainer, rinse rice until water runs clear.
- Heat 1/2 tbsp (1 tbsp) oil in a large pot over medium-high.
- When hot, add mushrooms. Cook for 4-5 min, stirring occasionally, until softened. Season with salt and pepper.
- Add ginger. Cook for 1 min, stirring often, until fragrant.
- Add rice. Cook for 30 sec, stirring constantly, until toasted.
- To the same pot, add chicken broth concentrate and 3 1/2 cups (7 cups) water. Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 15-18 min, until rice is tender and congee thickens. (TIP: If you prefer a brothier congee, add more water, 1/4 cup at a time.)
- To the pot with congee, add shredded chicken and any chicken juices from the sheet pan.
- Divide congee between bowls. Top with eggs.
- Drizzle soy sauce and sesame oil over top.
- Sprinkle with green onions and crispy shallots.
