This congee is soft, delicious, nutritious. Nutritionists have analyzed shiitake mushrooms and found that they contain a substance that is lacking in general vegetables, which is converted into vitamin D after being irradiated by the sun’s ultraviolet rays. And it is used by the body to play an important role in enhancing the body’s ability to resist diseases.
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Ingredients For 2 Portions
Chicken breast 150g
Shiitake mushroom x2
Rice 150g
Minced ginger 1 tsp.
Minced spring onion 1 tsp.
Salt 1 tsp
Directions
- Wash the chicken breast, put it into a pot, boil the ginger, minced onion and water on high heat, turn to low heat and cook, fish it out to cool.
- Tear the chicken into shreds and set aside.
- Remove the ginger from the pan and leave it out.
- Wash and thinly slice shiitake mushrooms.
- Rinse the rice and put it in the soup pot where the chicken was cooked.
- Bring to a boil, then turn down the heat and cook to congee.
- Add the mushrooms and cook for 5 minutes, then pour in the shredded chicken. Add salt and cook a little longer.