Chicken and Mushroom Congee

My Chicken and Mushroom Congee is rich, comforting, and full of savoury flavour. It is the perfect stick-to-your-ribs style of meal since it is thick and warming, which is perfect for the colder winter months. I’ll show you how to make this traditional Chinese recipe at home and pack the most flavour into your congee with a few little tricks!

A Hearty and Economical Winter Meal

One of the things I love most about this Chicken and Mushroom Congee is how economical it is to make. It uses simple pantry ingredients like rice, dried mushrooms, and chicken stock, yet the result feels so hearty and satisfying! Plus, a small amount of chicken goes a long way, making this a practical and nourishing winter meal.

Using Woodear and Shiitake Mushrooms

Woodear and shiitake mushrooms are essential to the flavour and texture of this recipe. Both mushrooms are typically sold dried in Asian grocery stores, which makes them easy to keep on hand. To prepare them, simply soak the mushrooms in warm water until softened, then slice them before adding them to the pot. Shiitake mushrooms bring deep, savoury flavour, while woodear mushrooms add a slightly chewy texture that contrasts beautifully with the creamy rice. Together, they give this congee its signature richness and depth.

Toppings for Chicken and Mushroom Congee

This congee is delicious on its own, but I almost always finish it with toppings. I like to add a mix of fresh, savoury, spicy, and crunchy elements so each bowl can be adjusted to taste.

• Chopped scallions for freshness and colour
• Soy sauce to deepen the savoury flavour
• Sesame oil for richness and aroma
• Chili oil for gentle heat
• Roasted peanuts for crunch and contrast

Toppings are one of the reasons this is such a comforting dish. They allow you to customize each bowl while keeping the base simple and nourishing!

Watch How to Make Chicken and Mushroom Congee

If you would like to see exactly how I make this Chicken and Mushroom Congee, including the texture to look for and how the flavours develop as it simmers, you can watch the full recipe video on my YouTube channel. I walk through each step and share helpful tips so you can feel confident making this comforting dish at home!

👉 Watch me make my Chicken and Mushroom Congee recipe on YouTube!

Get the Recipe: Chicken and Mushroom Congee

Chicken and Mushroom Congee

Melissa

This Chicken and Mushroom Congee is rich, comforting, and full of savoury flavour, made with chicken stock, tender chicken, and shiitake and woodear mushrooms. A simple, traditional-style congee that is easy to make at home.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Soup

Cuisine Chinese

Servings 6

Calories 284 kcal

Ingredients

  

1x2x3x

For the Congee:

• 1 tablespoon olive oil
• 1 slice fresh ginger 1-centimetre thick
• 1 cup Jasmine rice rinsed
• 10 cups chicken stock
• 1/3 cup dried wood-ear mushrooms
• 2 dried shiitake mushrooms
• Water for rehydrating mushrooms

For the Chicken:

• 1 boneless skinless chicken breast, sliced into 3-centimetre slices
• 1 tablespoon Shaoxing cooking wine
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground black pepper

For the Toppings:

• 3 scallions thinly sliced
• Chili oil for garnish
• Soy sauce for garnish
• Sesame oil for garnish
• Roasted peanuts for garnish

Instructions

 

• Heat a large Dutch oven (or large pot) over medium heat. Once hot, add the olive oil and ginger. Cook for 2 to 3 minutes to release the flavour of the ginger. Next, add the rinsed Jasmine rice to the pot and stir. Lightly toast the rice in the pot for 5 minutes, stirring occasionally so the rice does not turn golden.
• Add the chicken stock, then bring to a boil. Once boiling, cover, reduce the heat to medium-low and cook for 15 minutes.
• While the congee is cooking, rehydrate the mushrooms. Add the woodear mushrooms and shiitake mushrooms to two separate bowls and cover with warm water. Let stand at room temperature for 15 minutes to rehydrate and become soft. Once softened, drain the excess water then chop into small pieces.
• Remove the lid from the pot of congee and stir. The rice should be beginning to plump up. Cover again and cook for another 15 minutes.
• At this point the rice should be very plump. Add the chopped mushrooms to the pot, stir, cover, and cook for another 15 minutes.
• While the mushrooms are cooking, add the chopped chicken into a bowl. Add the Shaoxing cooking wine, baking soda, and black pepper and mix to combine. Let stand at room temperature for 15 minutes.
• Add the marinated chicken to the pot and mix to combine. Cover and cook over medium heat for 5 minutes, then remove the lid from the pot and cook for another 10 minutes uncovered. At the end of the cooking process, the congee should be thick like porridge.
• Serve the congee in bowl and top with your desired toppings. I like to add scallions, sesame oil, chili oil, and peanuts. Serve immediately and enjoy.

Video

Nutrition

Calories: 284kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 620mgPotassium: 481mgFiber: 1gSugar: 7gVitamin A: 72IUVitamin C: 2mgCalcium: 26mgIron: 1mg

Keyword chicken and mushroom congee, chinese recipes, congee, winter soup

Tried this recipe?Let us know how it was!