Chicken Congee with Mushroom (AKA "Jook")
Ingredients: Unsalted Chicken Stock, Cooked Jasmine Rice, Chicken Breast, Salt, Chinese Cooking Wine · 30 min cook time · 350kcal · ~₩13,900
Ingredients
8cups Unsalted Chicken Stock, 2.5cups Cooked Jasmine Rice, 14oz Chicken Breast, 1tsp Salt, 1.5tbsp Chinese Cooking Wine, 1egg Egg White, 2tbsp Cornstarch, 0.5tsp Garlic Powder, 6pieces Shiitake Mushroom, 2pieces Baby Bok Choy, 1inch Ginger, 2stalks Scallion, 1.5cup Chicken Stock (additional), 0.5tsp White Pepper, 1tbsp Sesame Oil, 1piece Fermented Tofu
Instructions
1. Start by bringing 8 cups of unsalted chicken stock to a boil in a pot.
2. Add 2.5 cups of cooked jasmine rice to the boiling chicken stock. Stir a few times to loosen any grains sticking to the bottom.
3. Reduce the heat to medium-low and let it simmer for 10 minutes. Place a pair of chopsticks on the pot and put the lid on top to prevent overflow.
4. While the congee simmers, prepare the chicken. Slice 14 oz of chicken breast thinly. Marinate the chicken with 1 tsp salt, 1.5 tbsp Chinese cooking wine, 1 egg white, 2 tbsp cornstarch, and 0.5 tsp garlic powder. Mix for 5 minutes straight until well combined and slightly sticky. This 'velveting' technique will make the chicken tender.
5. Slice 6-8 shiitake mushrooms and roughly cut 2 baby bok choy. Julienne 1 inch of ginger thinly. Dice some scallions for garnish.
6. After 10 minutes, add the sliced mushrooms and ginger shreds to the congee. Season with 2 tsp salt and 0.5 tbsp sugar. Stir with a whisk for 3 minutes to break up the rice grains and make the congee creamier. Add 1.5 cups of pre-boiled chicken stock if the congee is too thick.
7. Add the marinated chicken to the congee, stirring to ensure the pieces don't stick together. Turn off the stove as soon as the chicken changes color. Add the baby bok choy and mix quickly. The residual heat will cook the chicken through, keeping it tender.
8. Before serving, add white pepper to taste and drizzle in 1 tbsp of sesame oil. Mix well.
9. Serve hot, optionally with deep-fried donut sticks, pickled vegetables, or fermented tofu.
Source: Watch the original video