Jirou zhou (鸡肉粥)

Name: Jirou zhou
Total time: 34 min
Yield: 4
Cuisine: China
Ingredients: 200 g jasmine rice; 1440 ml water; 4 pcs dried shiitake mushrooms; 0.5 tsp salt; 1 pcs chicken breast; 1 tsp light soy sauce; 1 tsp oyster sauce; 0.5 tsp Shaoxing rice wine; 0.5 tsp cornstarch; 0.5 tsp sesame oil; 1 pinch white pepper, ground; 1 pinch sugar; 1 tbsp ginger; 2 pcs green onion; 2 pcs egg; 4 tbsp peanuts

China

A quick congee recipe with chicken and shiitake, allowing you to prepare a fragrant porridge in minutes. The version can be adapted to a vegetarian diet by replacing the chicken with plant-based ingredients.

Ingredients

200 g jasmine rice
1440 ml water
4 pcs dried shiitake mushrooms
0.5 tsp salt
1 pcs chicken breast
1 tsp light soy sauce
1 tsp oyster sauce
0.5 tsp Shaoxing rice wine
0.5 tsp cornstarch
0.5 tsp sesame oil
1 pinch white pepper, ground
1 pinch sugar
1 tbsp ginger
2 pcs green onion
2 pcs egg
4 tbsp peanuts

Steps

In the evening, rinse the rice under running water, drain, place the rice in a bag, and freeze.
Soak the dried shiitake mushrooms in water overnight.
Bring the water to a boil, pour it into a pot, add the frozen rice, salt, dried shiitake mushrooms, and the water in which they were soaked.
When the mixture boils, reduce the heat to minimum.
Cover the pot with a lid and simmer for 10 minutes.
Meanwhile, marinate the chicken breast with light soy sauce, oyster sauce, Shaoxing rice wine, cornstarch, sesame oil, ground white pepper, salt, sugar, and ginger.
Add the marinated chicken strips and ginger to the porridge, cook for 1 minute, then turn off the heat.
Leave the porridge covered for another 1 minute.
Add the sliced green onion, stir, and divide into bowls.
If desired, garnish each serving with half a boiled egg and sprinkle with roasted peanuts.