Ingredients
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3 -4 cups water (may use chicken/vege broth)
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2 pieces boneless skinless chicken breasts, cut to thin slices
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1 tablespoon garlic, minced
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1 tablespoon ginger, minced
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1 tablespoon oyster sauce
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1 tablespoon soy sauce
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1 dash black pepper (according to your taste)
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6 pieces shiitake mushrooms, julienned
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2 tablespoons scallions, chopped
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sesame oil
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1/2 cup rice (not quick-cooking)
Instructions
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.