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Easy congee with chicken & mushroom (香菇鸡肉粥)
5 from 98 votes

Easy congee with chicken & mushroom (香菇鸡肉粥)

This congee blends jasmine rice, shredded chicken breast, and thinly sliced rehydrated shiitake mushrooms into a comforting rice porridge. The chicken is marinated with soy sauce, oyster sauce, Shaoxing wine, and seasonings before gently cooking in the simmering rice broth. The dish is finished with fresh ginger, scallions, and optional hard boiled eggs and toasted peanuts for added texture and flavor. It offers a soft, savory, and warming meal with layered umami.

Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings: 4 servings
Calories: 248 kcal
Course: Breakfast
Cuisine: Chinese

Ingredients

For the rice
  • 1 cup jasmine rice or short-grain rice, see note 1
  • 6 cups water boiling
  • 4 dried shiitake mushrooms rehydrated & thinly sliced 
  • ½ teaspoon salt
For the chicken
  • 1 piece chicken breast cut into narrow strips/thin slices
  • 1 teaspoon soy sauce light
  • 1 teaspoon oyster sauce
  • ½ teaspoon Shaoxing rice wine
  • ½ teaspoon cornstarch
  • ½ teaspoon sesame oil
  • 1 pinch ground white pepper
  • 1 pinch salt
  • 1 pinch sugar
You also need
  • 1 tablespoon ginger minced
  • 2 talks scallions finely chopped
  • 2 egg optional, boiled
  • 4 tablespoon peanuts crushed, optional, see note 2, toasted

Instructions

Freeze the rice
    Cup of Yum
  1. The night before you cook the congee, rinse the rice under running water. Drain then put into a container/plastic bag. Freeze overnight.
  2. Soak dried shiitake mushrooms in water overnight.
Cook the rice
  1. Pour boiling water into a pot. Put in the frozen rice. Add salt, mushroom and the water in which the mushrooms were soaked (it's full of umami flavour).
  2. Once it starts to boil again, turn down the heat to the lowest.
  3. Cover with a lid and leave to simmer for 10 mins.
Marinate the chicken
  1. While waiting for the rice to cook. Marinate the chicken with all the ingredients listed.
Cook the chicken
  1. Stir in the chicken strips and ginger. Cook for 1 min then turn off the heat.
  2. Leave to sit (covered) for a further 1 min.
Assemble the dish
  1. Add the scallions to the congee. Stir well then transfer into the serving bowls.
  2. Optional garnish: Top each bowl with half of a hard boiled egg and some toasted peanuts. Serve warm.

Notes

  • Use medium or short-grain rice varieties such as jasmine, Chinese, or Japanese rice for best congee texture; avoid basmati rice.
  • Toast skinless peanuts over low heat in a frying pan until lightly browned, then cool before adding as garnish.

Nutrition Information

Serving 1serving Calories 248kcal (12%) Carbohydrates 39g (13%) Protein 16g (32%) Fat 2g (3%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 0.01g (1%) Cholesterol 36mg (12%) Sodium 495mg (21%) Potassium 306mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 77IU (2%) Vitamin C 2mg (2%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 248

% Daily Value*

Serving 1serving
Calories 248kcal 12%
Carbohydrates 39g 13%
Protein 16g 32%
Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 36mg 12%
Sodium 495mg 21%
Potassium 306mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 77IU 2%
Vitamin C 2mg 2%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.